The specific steps are as follows:
1. Wash the Chinese cabbage and cut it into small pieces, drain the water and set aside; soak the sweet potato vermicelli in cold water in advance until soft.
2. Cut the tofu into thick slices of about 1.5 cm and set aside.
3. Wash and peel the potatoes, cut into hob pieces, wash off excess starch on the surface with clean water, and then soak in clean water for later use.
4. Add an appropriate amount of cooking oil to the pot. Heat the oil in the pot until it is 70% hot, add in the thick slices of tofu, fry until the surface of the tofu is golden, remove and set aside.
5. Heat the oil in the pot to about 60%, take out the potatoes to control the moisture, put them into the oil pan and fry until the surface is golden, then remove and control the oil.
6. Take out the fried tofu and let it cool, then cut it into small pieces with a diagonal knife and set aside. Tofu should be fried first and then cut into pieces. This can achieve a good shaping effect and make the tofu absorb the flavor quickly. If the tofu is cut into small pieces and then fried, the flavor effect will be worse.
7. Add an appropriate amount of lard to the wok to dissolve, then add about 2 grams of peppercorns, fry the peppercorns until fragrant and burnt, take them out, then add dried chili peppers, star anise and chopped green onions and stir-fry. fragrant.
8. Add the dried Chinese cabbage and stir-fry until the water comes out.
9. Add an appropriate amount of boiling water, then add an appropriate amount of salt and light soy sauce to taste, add a little dark soy sauce to adjust the color, then add the fried potato cubes and cut tofu cubes into the pot, and cover the pot. , turn to medium heat and simmer for 10 minutes.
10. After 10 minutes, add the soaked sweet potato vermicelli, cover the pot and simmer for another 2 minutes.
11. Finally, add a little white pepper to enhance the flavor, turn up the heat to reduce the juice, and stir continuously with a spoon until the soup is tightly wrapped on the surface of the ingredients.