1. Soak the vermicelli in warm water and drain. Cut the onion, carrot, and cabbage into thin strips.
2. Stir-fry ginger slices with lard, onions, and stir-fry on low heat until the onions are slightly yellow. The aroma is fully analyzed. Add the carrots and fry them evenly.
3. Add cabbage oil residue and stir-fry until soft. Add salt, oyster sauce, a little steamed fish soy sauce, pepper, and 2 tablespoons of warm water. (Not too much, the cabbage still has water)
4. Put the fans in and put them on top of the cabbage. Cook for a while.
5. Stir fry to collect the juice, add chicken essence and sesame oil.
Tips:1. This kind of fans is different from Longkou fans and is not easy to be soft. Soak in warm water for a while
2. Don't add too much water, but you have to taste the softness and hardness for the fans.
3. The fans should be on top of the cabbage, and won't stick to the pot.
4. Put the sesame oil for the color and luster, and I use it for the bottle of sesame oil that my family doesn’t like.
