Ingredients: half a catty of steamed sweet potato powder, half a catty of Chinese cabbage, 2 garlic sprouts, 3 tablespoons of canned braised pork, 1 tablespoon of soy sauce 1 2 tablespoons of salt12. Practice: 1. Wash Chinese cabbage, cut into 0.5 cm wide filaments, and cut garlic seedlings into sections; 2. Put oil in the wok, heat it, stir-fry shredded cabbage, add braised pork and seasoning, and add immature water; 3. After boiling, add sweet potato powder, stir-fry slightly, turn off the fire, stew for 3 minutes, fire, gently stir vegetables and kway teow with chopsticks and spatula, collect soup until it is 80% dry, and sprinkle with garlic sprouts.

Intimate suggestion: 1, the local deep-frying technology of crispy rice with sweet potato powder likes to add various seafood, such as oysters and shrimps. I think it is optional to add or not, it depends on your convenience. If you have these ingredients on hand, adding some can improve the taste. If not, it tastes good without it.

2. Canned braised pork is indispensable. In rural Xiamen, fried noodles, fried rice noodles or kway teow are all seasoned with canned braised pork, not much, only 23 spoonfuls.

3, sweet potato powder is stronger than rice skin and river powder, but it is not suitable for cooking.

4. The frying process can be played freely, and the ingredients used can also be matched at will. Generally speaking, the method is similar to fried noodles and fried rice noodles. However, there is a little more oil. This may be the outstanding feature of sweet potato powder.

5. When the fire is finally stirred, be sure to leave the soup for 2 minutes. After the kway teow is out of the pot, it will absorb the soup. This is also the difference between it and rice flour and rice skin.

6. A friend asked me if this vermicelli is similar to the black vermicelli in Northeast China. I think it should be in the shape of a ghost. Northeast black fans are dry goods after all and need to be soaked; This is fresh. So the taste is more q, stronger and healthier.