Korean Mixed Vegetables Stir-fried Vermicelli

Overview

Korean japchae is a dish that I like very much in Korean restaurants, and I was lucky enough to learn it from Koreans. Share it~

Cut the beef into finger lengths and thin, marinate, add 1 spoon of soy sauce, half a spoon of cooking wine, pepper, minced garlic, half spoon of sugar, and finally add sesame oil. Pickle mushrooms as above.
Decorate the shredded eggs: Separate the eggs and fry them separately, add some salt to taste, and beat them up. Whisk the egg whites gently without bubbles. Fry the egg whites and egg yolks (for decoration) in a frying pan with a little oil, then dry with paper towels. Introduce egg white or egg yolk and fry slowly over low heat. Cut one white and one yellow into strips and set aside.
Ingredients preparation: Cut half an onion into strips, cut a carrot into strips, clean the inside of half a green pepper, remove the white, and cut into strips. Pour the mushrooms in boiling water, cut into strips, pickle and fry. Cut the black fungus into small pieces.
During the stir-frying process (change to a deep pot), stir-fry from shallow to deep: onions, carrots, green peppers (can be a little raw), mushrooms, and fungus. Add oil and pepper every time. Wipe the pot after frying the carrots.
Add cooking oil to the vermicelli and cook for 8 minutes. Pour off the water and let cool. snip.
Fried vermicelli: add 3~4 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2~3 tablespoons of sugar, and sugar dilute
Finally, turn off the heat and stir in the vegetables. If it's too light, add salt. Adjust to taste.