1. Add water, salt and raw sesame oil to the sixties. Soak the excess sand and wash it with cooking wine and water, and drain the water for later use.
2. Cut all the ingredients and soak the vermicelli in cold water for 20 minutes.
3. Heat up the oil in a hot pan and turn to low heat when it is ripe. Pour the Laoganma-style three diced and stir fry.
4. Turn to high heat, add light soy sauce and chicken essence in oyster sauce, pour in water and boil.
5. After the water is boiled, pour it into the sixties and cook on high heat.
6. Cook until all the sixties open their mouths and fans. Keep cooking.
7. Fans are familiar with turning off the fire.
8. Use a colander to fish out the sixties and vermicelli. Arrange the plate and use a spoon to drizzle an appropriate amount of the broth from the pot with celery leaves.
Tips:You can add side dishes according to personal preference.
