First, cook a bag of fern root noodles in boiling water, as they take longer to cook than regular vermicelli. This process takes about eight minutes. If you're not sure if it's cooked well, you can use chopsticks to pinch it and then use a little force to pick it up. Then wash a handful of small onions and garlic, cut the small onions into scallions, cut the garlic into powder, and cut the millet chili into small pieces; pour out the water in the pot, boil it dry, add the cooking oil that doesn't reach the bottom of the pot, heat it up, and then change it to medium heat. Pour the chopped onion, garlic powder, and millet chili into the pan and fry them in the onion oil for about three minutes. Add the appropriate amount of salt, soy sauce and vinegar to the cooked fern root noodles, and finally pour in the fried shallot oil, stir and cool slightly. After the fern root noodles have fully absorbed the sauce, they can be served.

The fern root noodles made in this way are simple and delicious. Adding a little vinegar and millet chili not only adds fresh flavor, but also stimulates appetite, enhances appetite and removes dampness in the hot summer. Fern root noodles itself has a variety of effects, such as clearing heat and detoxification, anti-inflammatory and beneficial to the throat, lowering blood pressure and so on. So it is suitable for regular consumption in summer.