1. Soak the vetch husk overnight in advance, and boil it in boiling water for about 10 minutes
2. Soak in cold water
3. Slice ginger and garlic, cut green pepper and green onion into sections
4. Green vegetable enoki mushrooms cooked to pick up
5. Green pepper, green onion, celery for garnish
6. Chopped tempeh and peanuts for garnish
7. Beef frozen thin slices
8. Heat up the chili noodles with bean paste and chopped ginger, garlic, onion and chili in a pan
9. Add soy sauce, then add water to boil
10. After it is boiled, add the viscose powder and cook for a minute.
11. Add the beef to the pot for a few minutes to scoop up and put it together with the noodles
12. Spread enoki mushrooms and green vegetables, put all the garnishes on the surface, and pour a layer of hot oil
13. Because the bowl used for the two cooking is different, I didn't shoot this detail later!
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