1. Wash celery and carrots, and wash the old roots of soybean sprouts for later use.

2. Sweet potato fans are soaked in cold water in advance, and carrots are cut into filaments.

3. Add half a pot of water to the boiling pot. After the water boils, blanch the cleaned celery for about 1 min, pick it up and soak it in cold boiled water for later use.

4. Put bean sprouts, shredded carrots and sweet potato vermicelli into a boiling water pot in turn and cook. Boil the bean sprouts for about 2 minutes, and the shredded carrots can be boiled. Cook the vermicelli for a while. The way to judge the cooked vermicelli is to pick a few pieces and soak them in a cold water bowl for tasting. After blanching all the raw materials, remove the cold water for later use.

5. Tear celery into thin strips with cold water and cut into small pieces of about 3 cm (refer to the length of soybean sprouts).

6. Drain all the raw materials, put them in a large bowl, add seasonings according to personal preference and mix well to serve.