1. Soak the mung bean vermicelli in cold water and set aside
2. Slice chicken breast, pour a few spoons of oyster sauce and marinate for more than half an hour
3. Chopped green onion
4. Heat the frying pan, put the marinated chicken breast in the pan and fry until the color changes
5. Pour a spoonful of black tempeh and stir-fry evenly
6. Pour in a cup of water and boil until boiling
7. Pour the mung bean vermicelli into the soup and cook until the juice is collected
8. Put in the right amount of salt
9. Sprinkle in the chopped green onion and mix well to get out of the pot.
Tips:1. Mung bean vermicelli does not need to be soaked for too long, just slightly soften.
2. Pour mung bean vermicelli into the soup and leave a little juice to taste better.
