Raw materials:
4 pieces of big leaf Chinese cabbage,
Medium potato 1,
Vermicelli 1,
45 ml of salad oil,
Onion 1/4,
2 slices of ginger,
5 or 6 prickly ash,
1 aniseed,
Soy sauce 15ml,
Salt1.2g,
Proper amount of water.
Exercise:
1. Peel potatoes, cut into 2-3mm pieces, break Chinese cabbage into pieces by hand, and soak vermicelli in warm water until soft;
2, onion, ginger slices;
3. When the oil in the pot is 60% hot, add pepper, aniseed, onion and ginger, and stir-fry for fragrance;
4. Add potato chips and fry for 2-3 minutes. In order to prevent the pan from sticking, you can order water twice;
5. Add the cabbage slices and stir-fry until slightly soft, pour a little soy sauce to color and stir-fry evenly, and pour a proper amount of water;
6. Add the soaked vermicelli and cook for 2-3 minutes until the soup is almost collected. Season with salt and stir well.
Tips:
1, the sweet potato vermicelli I used is slightly thicker than ordinary vermicelli, slightly thinner than vermicelli, and very strong. Can also be replaced by vermicelli or vermicelli, without adding;
2. The amount of clean water is controlled according to my personal preference. I like to collect almost all soups. If the juice is thick, you can also add more water. There is more soup. I think that's what they do in the canteen. It is also delicious and easy to master.
I hope I can help you O(∩_∩)O