1. Soak vermicelli well in advance; chop scallion, ginger and garlic
2. Slice the green and red peppers obliquely, chop the chives, and chop the chili bean paste
3. Add chicken juice to dilute with water; stir fry in a hot pan and stir fry shallot, ginger and garlic
4. Add minced meat, stir fry until discoloration; cook with cooking wine, stir fry evenly
5. Take out the soft vermicelli and add it to the pot; stir fry evenly, add soy sauce and a little sugar, stir fry again
6. Add diluted chicken juice, stir fry evenly; after boiling over high heat, turn to low heat, cover the pot cover and simmer. Check stir frequently in the middle to avoid boiling
7. When the soup is near, add in the soy sauce, stir fry evenly; finally add green pepper and green onion leaves, turn off the heat