Take some pickles and pickled peppers out of the pickle jar for later use, and cut the pickles finely. Cut the pickled pepper into sections, prepare a little ginger and garlic, and cut into the final shape. Pour oil in a hot pan, add minced ginger and garlic and pickled pepper, stir-fry until fragrant, then add sauerkraut, stir-fry the sour taste of sauerkraut, stir-fry the taste, then pour two bowls of water, cover the lid and bring to a boil over low heat. When the pot is boiling, turn to low heat and cook slowly. After the taste of sauerkraut is boiled, add vermicelli, sprinkle with appropriate amount of pepper, salt and chicken essence and mix well.

Soak the fan in boiling water for half an hour in advance, and then pinch the fan. If the heart in the middle is still hard, continue to soak in warm water until all the fans are soft. Clean the cabbage, remove the hard stems in the middle, tear the leaves into even pieces by hand, and drain the water. Garlic and ginger are chopped into powder, red pepper is cut into pieces, and pork is chopped into paste. Add appropriate amount of water to the pot to boil, add vermicelli to boil until transparent, take it out and rinse it with cold water, and drain the water. Add some cooking oil to the pot, drop a drop or two of soy sauce and a little salt and mix well. Turn off the heat and pour in the vermicelli and mix well. All the vermicelli are contaminated with soup, and then they are served.

Wash the fire in the pan, add proper amount of cooking oil, add minced garlic, Jiang Mo and pepper and stir-fry until it becomes discolored. Add some cooking wine and stir-fry until fragrant. Add cabbage and stir-fry evenly, and add appropriate amount of soy sauce and stir-fry until the cabbage is soft. Add vermicelli and proper amount of salt, pour in a little vinegar and stir well. Serve. Sprinkle with chopped green onion and serve. Stir-fry the vermicelli first, then stir-fry the others, and finally just put the vermicelli in and stir-fry it with other ingredients. This is a very easy method to use. It greatly reduces the time for the vermicelli to toss and turn in the pot, and the vermicelli will not be caked due to high temperature and will not stick to the pot. Because the seasoning was added before frying, I don't worry that the fans can't taste it.

Vermicelli is a very delicious food, but it needs a lot of skills to "deal with" it. Many people have tried to make fried vermicelli, but the final effect is not good. It looks simple, as if you just need to soak it and fry it directly.