Seasoning for cooking: one spoonful of salt, appropriate mineral water, two spoonfuls of soy sauce, and a small amount of fragrant lai. Prepare food in advance, peel and slice the east melon, sweet potato vermicelli, raw pork and wax gourd, and rinse them several times. Add a spoonful of salt to the papaya, shake it off, drain the water in Lisa's melon and reserve it. Slice the raw pork and add a teaspoon of salt. Add a small amount of spiced powder, two spoonfuls of soy sauce and two spoonfuls of vegetable oil, mix well and pickle for ten minutes. Cut the green onion into pieces, boil the oil from the pan, pour the raw pork with better pickling at 70% heat, and stir-fry it quickly until it loses color and breaks.
Add an star anise, then add the green onion, stir-fry evenly, add pickled and blanched wax gourd, stir-fry evenly, about 2 minutes. Add the old secondment color, add a bowl of water, flush with the east melon, add the salt seasoning, and then add the sweet potato vermicelli. Simmer slowly until the sweet potato vermicelli becomes loose, cover the pot and simmer for three minutes. Chop the fragrant lai and sprinkle it on the white gourd vermicelli. 350g of white gourd, 75g of sweet potato vermicelli, golden hook shrimp skin 15g (dried shrimp skin can also be used instead), onion and garlic, seasonings, etc.
First, soak sweet potato vermicelli in warm boiled water until it becomes soft, peel and remove seeds from Donggua and cut it into strips with a width of 5cm, and then cut it into pieces with a thickness of 1 cm. Add oil to the pan and set fire to it. First, stir-fry the oil with pepper granules, then stir-fry the fish paste until it turns yellow, stir-fry the ginger, garlic slices and wax gourd slices evenly, add a small amount of pickled fish hot pot, put the shrimp skin in, turn the pan to low heat and stew until it is six mature stages, then put the soaked sweet potato vermicelli in, and simmer until it is cooked.