Rice skin, sliced meat, carrots, black soy sauce, mung bean sprouts, green peppers, cooking wine, starch, chicken essence, sugar, ginger and garlic.

Practice 1: Wash and shred carrots and green peppers for later use; Chop ginger and garlic and wash bean sprouts; Put the sliced meat into a bowl, add starch and cooking wine and mix well; Put a proper amount of oil in the pot and stir-fry the meat slices; Chop ginger and garlic and stir fry, then stir fry with black sauce; Add shredded carrots and stir-fry for a while; Add rice skin and stir-fry evenly; Stir-fry bean sprouts until they are slightly soft; Add shredded green pepper and add less salt, sugar and chicken essence to taste; Stir well and serve.

Method 2: Soak the rice noodles in cold water for 2 hours, and then drain the water. When frying, heat the pan, cool the oil (that is, the pan should be very hot, then pour in the cold salad oil, then pour out the salad oil, and then pour in 10g salad oil), add an egg and 30g vegetables, stir well, and then put in about 200g rice noodles (so as not to touch the pan).