Ingredients: vermicelli 1 root, half a cabbage.

Accessories: a little flour.

Steps:

1. Separate the cabbage from the middle, then take half of the cabbage to remove the hard core in the middle, then change the knife and cut it into filaments, then put the cut filaments into clean water, add a proper amount of salt and flour, and clean them;

2. Pour water into the pot, add vermicelli after the fire is boiled, and cook until the vermicelli is transparent and has no hard core. The time is about 6 minutes. Turn it with chopsticks from time to time to make the vermicelli evenly heated and avoid sticking to the bottom;

3. Then take out the vermicelli, let it cool, control the water to dry, cut it slightly, put it into a basin, add an appropriate amount of cooking oil, continue to add an appropriate amount of soy sauce for coloring, and stir evenly;

4. Pour the oil into the pot, add the cabbage after the oil is hot, and stir-fry until the cabbage is translucent;

5. Add vermicelli and stir fry evenly;

6, then start seasoning, pour in a proper amount of soy sauce, a small amount of oyster sauce, a proper amount of Chili oil, a little salt, a small amount of chicken powder, stir fry quickly on high fire, and then serve.