2. First put the vermicelli in a container, pour boiling water to make the vermicelli soft, and then soak it in warm water for 1-2 hours. The time should not be too short, and the vermicelli should be fully soaked until there is no hard core.
3. Peel off the leaves of the cabbage, rinse them, drain the water, be sure to drain the water, and then tear the cabbage into pieces of uniform size.
4. Cut the pork into pieces, cut the onion into chopped green onion, cut the ginger into pieces, slice the garlic, cut the dried pepper in half, and don't want the pepper seeds.
5. Boil the pot with water, add the vermicelli and blanch it until it becomes soft, remove the vermicelli and drain the water.
6. Put the vermicelli in a container, add 1 tbsp of cooked oil, and then add 1 tbsp of soy sauce, and mix well. This step is very important, so that the vermicelli will not stick together and stick to the pot when frying, and the roots are distinct.
7. Heat the pot with oil, stir-fry the cabbage with high fire, pour in a few drops of rice vinegar, stir-fry the cabbage until it is cut off, and take it out for use.
8. Add a little oil to the pot, add chopped green onion, Jiang Mo, garlic slices, dried chilies and saute. Stir-fry minced meat with low fire until the color turns white.
9. Pour in cooking wine and soy sauce, stir-fry minced meat and color it. Add the stir-fried cabbage and vermicelli, add the salt, stir-fry quickly and evenly over high fire, turn off the fire, and serve out.