1. Put a proper amount of water into the pot, bring it to a boil with high fire, add sweet potato vermicelli, cover the pot, and turn to medium heat for about 10 minutes.

2. Pick up a piece or two of sweet potato powder with chopsticks and gently pinch it off, indicating that there is no hard core at all. Then take it out with a colander. If it is still difficult to pinch off the hard core, cook for a few more minutes until it is completely cooked.

3. Rinse the fished sweet potato vermicelli with clear water for several times, and then soak it in cold boiled water until it is completely cool.

4. Remove the cool sweet potato vermicelli with a colander and drain the water.

5. Cut the ginger and garlic into pieces and put them in a bowl.

6. Add soy sauce, aged vinegar, sugar, salt, chicken essence, sesame oil, Chili oil and stock, and mix well to form a sauce.

7. Shred the onion, blanch it in boiling water for about ten seconds, then take it out and let it cool.

8. Put the drained sweet potato vermicelli into the sauce prepared in the sixth step, add the shredded onion processed in the seventh step, sprinkle with fried peanuts and mix well to serve.