1. Blanch the vermicelli softly and remove it.
2. Cut the cabbage into large pieces and wash.
3. Cut the tofu into small pieces.
4. Heat an appropriate amount of oil in a pot, stir-fry the green onion, ginger, garlic, sesame and dried red pepper until fragrant.
5. Add the cabbage and stir fry twice.
6. Pour in the blanched vermicelli with a proper amount of boiling water.
7. Appropriate amount of salt, light soy sauce, and spicy hot pot base.
8. Stew until the vermicelli is ripe.
9. Put in tofu.
10. Stew it for a while or two, personally like the tender tofu stewed.
11. Sprinkle with millet pepper.
12. Stir-fry evenly, turn off the heat and serve.
13. Finished product.
14. Finished product.
