2. Separate the rice skins one by one. If you don't separate it, deep frying is a big stick.

3. Pour the right amount of oil until hot.

4. Put the chopped cabbage and the separated rice skins into the pan and fry them first.

5. Then add soy sauce, salt, monosodium glutamate seasoning stir fry.

6. Stir-fry for a certain period of time, add mixed roots and ham sausage and stir-fry.

7. Stir-fry for a certain time, turn off the heat, put green onions, and turn over with a spatula.

Slice the onion and garlic cloves, and slice the ham and set aside.

2. frying pan hot oil, onion, garlic cloves, put ham slices stir fry, add a little water; pour in the rice skin stir fry, add a little five-spice powder, pepper, salt and so on.

3. Do not stir-fry too long, the pot add chicken essence.

300g rice skin, 100g braised beef, 30g scallions, 30g mung bean sprouts, 1 tomato, 1 teaspoon (5g) garlic, 1 tablespoon (15ml) oil, 1 teaspoon (5g) salt, ice.

Practice Edit

Place the ice cubes in a basin with enough water to cover, place the purchased rice skins in the boiling water, cook for 1 minute, remove them, and marinate them in the ice water.

Pinch off the roots of the mung bean sprouts, blanch them in boiling water for 15 seconds, remove, and cool in ice water.

Wash green onions and cut into 5-cm pieces. Wash and chop the tomatoes. Cut the marinated beef into thin slices and set aside.

Heat the oil in a hot pan over medium heat. When it is 50 percent hot, add minced garlic, sauté with chopped tomatoes and salt, then add a little water. Bring to a boil over high heat, then reduce the heat and cook for about 10 minutes to form a tomato sauce.

Remove the rice skins and mung bean sprouts from the ice water, drain, and place on a plate, then add the scallions and sliced braised beef.

Finally, pour in the cooled tomato sauce.