1. Prepare the ingredients.
2. Put the dried vermicelli into the water to soak the hair slowly, then cut the pickled red pepper into pepper rings.
3. Sauteed vermicelli are cut into 15-20cm sections with kitchen scissors.
4. Cut the beef into thin slices, add salt, white pepper, cooking wine, dry starch and ginger, mix well, then pour in some water, mix in the same direction, until the water is all sucked up, then continue to pour in some water, then stir until the water is sucked up, repeat several times, this kind of beef will be fresh and tender.
5. Heat the pan, pour in 5g oil, put the processed vermicelli into the pan, fry with chopsticks to dry the water, and then put it into the bottom of the casserole.
6. Add 15 grams of oil into the pot, stir fry the red chilli circles and garlic, then put the beef in the pot and stir fry until the surface changes color, turn off the heat.
7. Put the discolored beef on the vermicelli right away.
8. Pour the raw soy sauce and oyster sauce into a small bowl, add 20 grams of clear water to make a bowl of sauce, pour it onto the beef vermicelli, cover it, put the casserole on the stove and boil it in a small heat, then turn off the heat, use the heat preservation of the casserole to simmer for a few minutes.