1, cold: dry fern root vermicelli into the boiling water to cook for 6 to 8 minutes, until soft, pick up into the water in the immersion bleaching for 2 minutes to drain standby, mixed with salt, pepper, red oil, ginger, green onion, garlic, monosodium glutamate (according to their own tastes) and other seasonings can be eaten plate.

2, fried: dry vermicelli soaked in cold water for 10 minutes to drain and spare, put the pot of oil to 8 mature, add ginger, garlic, and so on, and then soaked vermicelli under the pot stir-fry (according to their own tastes and then add other seasonings) can be served.

3, deep-fried: pot of oil refining to 7-8% heat, the dry noodles in the pot to fry, until the vermicelli float out of the oil out of the pot to spare, out of the pot of vermicelli immediately mixed with sugar or salt (according to their own preferences) can be eaten.