1, Chinese cabbage, vermicelli, tofu; Onion, ginger, dried pepper, egg, soy sauce, cooking wine, soy sauce, salt, thirteen spices, chicken essence. Put the pure sweet potato vermicelli into the basin, pour in some hot water and soak it until it is soft.

2. Break off a few leaves of cabbage, wash them in clean water, separate the cabbage from the cabbage leaves, pat the cabbage with a knife, cut them into pieces with an oblique knife, and tear the cabbage leaves into pieces for later use.

3. Cut the old tofu into pieces, cut the onion into pieces, cut the ginger into silk, cut the dried pepper into two small pieces, beat five eggs in the bowl, and break them up with chopsticks.

4, pork cold water pot, pour a small amount of cooking wine, add ginger slices, cook and remove to cool.

5, pour oil into the pot, pour the egg liquid after the oil is hot, slowly fry with low fire, fry until the egg liquid solidifies, turn over, put it on the chopping board after frying, then cut it into pieces with an oblique knife and put it in the plate for later use.

6. After the pork is cooled, punch some holes in one side of the pigskin, pour a proper amount of soy sauce to color it, spread it evenly, burn the oil in the pot, add the pork after the oil is hot, fry it slowly with a small fire, turn the oil with chopsticks less, and prevent oil splashing during frying. You can block it with a cover, fry it until the pigskin is removed and cool, and then cut it into pieces for later use.

7. Pour oil into the pot, add anise pepper and cinnamon leaves, fry them, take them out, add onion, ginger, dried Chili peppers, stir fry them evenly, add pork, stir fry them, add cabbage leaves, stir fry a few times, add a spoonful of soybean sauce, pour in a proper amount of light soy sauce, and pour in a proper amount of water.

8. After the water boils, add tofu, and the color is too light. Put some soy sauce to color it. Stew it on medium heat 15 minutes. After stewing, add egg pieces and vermicelli, stir fry evenly, then season, add two spoonfuls of salt, half a spoonful of chicken essence and half a spoonful of thirteen spices, stir fry evenly, and continue to cook for about 5 minutes. Pure sweet potato vermicelli is very cooked, and can be served until it is transparent.