seasoning:

Peanut kernel: (25g

Seasoning salad oil 15g salt 2 tablespoons vinegar 25g ginger 10g garlic 10g spicy oil 1 tablespoon stock 100g water 500g coriander 11. Soak sweet potato vermicelli in warm water for 30 minute

2. Filter out the water, rinse, and cut appropriately.

3. Mince garlic and ginger, cut pickles into small cubes, and cut coriander into small pieces.

4. Pour a small amount of oil into the wok, heat it up, add minced ginger, garlic, and chili oil and stir-fry until fragrant, then add stock, water, salt, and vinegar, and bring to a boil over high heat.

5. Add vermicelli

6. Take out the cooked vermicelli and place it in a bowl

7. Spread the pickled beans, peanuts, and coriander leaves on the surface, and finally pour the soup on it.