1.a Ingredients: a small roll of Longkou vermicelli is washed, half a slice of tomato, a handful of Flammulina velutipes is washed by removing the roots, and two small vegetables are minced for later use (these are the bottom dishes, which can be adjusted according to the conditions), soaked in millet pepper and cut into sections, onions and ginger slices.

2. Wash the pot with fire, add water, add fat beef rolls, and drain.

3. Heat the base oil to 50% heat, add the onion and ginger segments, soak the millet pepper and yellow lantern Chili sauce, stir-fry until fragrant (the Chili sauce is very spicy, so you can put less), add two bowls of water, add the material A after boiling, and start seasoning. Add chicken essence monosodium glutamate, pepper and sugar (no salt is added here, because the soaked millet pepper and lantern Chili sauce are salty), and add a little white vinegar and sugar.

4. Wash the pot, add a little oil, add the beauty pepper, pour it into the bowl, sprinkle with chopped green onion and sprinkle with a little red oil for decoration.