1. Half a cabbage.
2. Cut into filaments, rinse with clean water to control water.
3. The vermicelli is six or seven mature.
4. Heat an appropriate amount of oil in a pot, stir-fry the shallots, garlic, pepper, star anise, and dried red pepper until fragrant.
5. The cabbage and carrot shreds (the remaining half of the carrots, rubbed into shreds and fry together, just to match the color), stir fry, and stir-fry in most of the bowl of boiling water.
6. A moderate amount of oyster sauce.
7. Add the good vermicelli and stir fry until the cabbage is cooked and the vermicelli is soft and smooth.
8. Appropriate amount of salt, light soy sauce.
9. Stir and turn off the heat and serve.
10. Finished product.
11. Finished product.
