1. The mung bean vermicelli is soaked in cold water first, and when it is soft, you have to scoop up and drain the water. To prevent the pan from sticking.
2. Put a small amount of oil in the pot, add the green onion and minced ginger and stir fry.
3. Add minced meat and stir fry a few times. {The minced meat is marinated with a small amount of salt and cornstarch for 10 minutes}.
4. Add water, boil and add mung bean vermicelli and carrots. Close the lid.
5. Add chopped green onion and green pepper when there is a little soup left and stir fry a few times.
6. Drizzle with sesame oil and taste thirteen fresh and ready to serve
