Seasoning:
Peanut kernel: (25g
Seasoning salad oil 15g salt 2 tablespoons vinegar 25g ginger 10g garlic 10g oil spicy seeds 1 tablespoon stock 100g water 500g coriander 1 1. Soak sweet potato vermicelli in warm water for 30 minutes.
2. Rinse after filtering and cut properly.
3. Garlic and ginger are minced, sour beans are diced, and coriander is cut into small pieces.
4. Pour a small amount of oil into the wok, heat it, add minced ginger and garlic, add oil and stir-fry Chili, then add broth, clear water, salt and vinegar, and bring to a boil.
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6. Take out the cooked vermicelli and put it in a bowl.
7. Sprinkle sour beans, peanuts and coriander leaves on the surface, and finally pour the soup.