Ingredients: beef heart cabbage 1 piece, soaked vermicelli 200g.

Seasoning: 1 ginger, 4-5 cloves of garlic, 4-5 cloves of dried pepper, 1 spoon of salt, 4 tablespoons of soy sauce, half a spoon of soy sauce, 1 spoon of sugar, 1 spoon of oyster sauce, 1 spoon of spiced powder.

-Manufacturing methods and steps-

Step 1: cut the cabbage in half, cut off the heart of the cabbage, and then cut it into chopsticks-thick silk.

Step 2: Put shredded Chinese cabbage into a pot, wash it twice with clear water, and then take it out and drain it for later use.

Step 3: Cook the vermicelli in the pot for about 2-3 minutes. The vermicelli is cooked thoroughly without hard core in the middle. Then take out the vermicelli, soak it in cold water, take it out, drain the water, put it in a plate, add 2 tablespoons of soy sauce, half a spoonful of soy sauce and 65,438+0 tablespoons of vegetable oil, and stir well for later use.

Step 4: Cut the ginger into small particles, mash some garlic into particles, mash the other garlic into minced garlic, chop the onion into chopped green onion, shred the dried pepper and put it on a plate for later use.

Step 5: Heat a spoonful of oil in the pot and stir-fry onion, ginger, garlic and dried pepper with a small fire.

Step 6: After seasoning and frying, shred the cabbage, stir-fry it over high fire, and stir-fry the cabbage until it is soft, rotten and immature.

Step 7: After the cabbage is fried, add small torches and vermicelli. At the same time, add 1 tablespoon salt, 4 tablespoons soy sauce, half a tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon spiced powder.

Step 8: Open the fire and continue to stir fry. Stir-fry the ingredients and seasonings evenly, then take them out of the pan and put them on the plate.