1. Put a proper amount of water into the pot, bring it to a boil with high fire, add sweet potato vermicelli, cover the pot, and turn to medium heat for about 10 minute.

2. Pick up one or two pieces of sweet potato powder with chopsticks and gently pinch it off, indicating that there is no hard core at all. Then take it out with a colander. If it is still difficult to pinch off the hard core, cook it for a few more minutes until it is completely cooked.

3. Rinse the fished sweet potato vermicelli with clear water for several times, and then soak it in cold boiled water until it is completely cool.

4. Take out the cold sweet potato vermicelli with a colander and drain the water.

5. Cut ginger and garlic into pieces and put them in a bowl.

6. Add light soy sauce, aged vinegar, sugar, salt, chicken essence, sesame oil, Chili oil and broth, and mix well to make sauce.

7. Shred the onion, blanch it in boiling water for about ten seconds, and then take it out and cool it.

8. Put the drained sweet potato vermicelli into the sauce prepared in step 6, add the shredded onion processed in step 7, sprinkle with fried peanuts, and mix well to serve.