Can you tell me what your specialty is? It is best to provide experience.

Ex-boyfriend likes to eat my ants and climb trees.

One or two pieces of minced meat (slightly seasoned with Lee Kum Kee soy sauce to avoid putting less, Lee Kum Kee is salty)

Two small pieces of fans (recommend Longkou fans in meifeng)

A handful of chopped green onion and a handful of minced garlic. (I really don't know how to use the word, a girl's hand:), I think more onions and garlic are delicious. )

Jiang Mo 1/3.

It is recommended to use Lee Kum Kee's soy sauce (to get its taste) and Beijing Guangpai's soy sauce (to get its color and fragrance).

Boil water for fans, and master the hard and soft by yourself. Pick it up, drain it, and break it a little.

Heat the pot, put oil (you can put more oil to avoid vermicelli sticking to the pot), stir-fry ginger and minced meat with 50% heat, and control the fire from big to small. After the minced meat turns white and ripe, relax the soy sauce (measure it yourself) and Lee Kum Kee's soy sauce (less), a little salt, a little sugar, a little vinegar and stir fry.

This dish is a side dish.

The degree of dryness and wetness of the whole dish can be controlled by the amount of soy sauce vinegar and the degree of draining the vermicelli, and the proper taste can be mastered after several times of cooking.