Ingredients:
– 1 tablespoon sesame oil
– 10g scallions and garlic
– 100g Longkou vermicelli
– 1/4 cabbage
– 2 eggs
– 1 tablespoon each of light soy sauce, dark soy sauce, oyster sauce, chicken bouillon, and thirteen-spice powder
Instructions:
Step 1
1. Heat oil and scramble the eggs, then add minced garlic and chopped chili.
2. Add sliced cabbage and stir-fry over low heat until tender.
Step 2
3. Incorporate soaked vermicelli and the key sauce mixture (light soy sauce, dark soy sauce, oyster sauce, chicken bouillon, thirteen-spice powder, and sesame oil).
Step 3
4. Toss in a handful of scallions, stir-fry over high heat to absorb flavors, then serve.
Cooking Tips:
1. Soak Longkou vermicelli in warm water for 30 minutes for optimal texture. Each dish requires skill; explore my ‘Anhui Cuisine’ recipes for more tips.
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