1. Soak the sweet potato vermicelli in water in advance, if it is too late to make it temporarily, soak it in hot water;
2. After the vermicelli is soaked, wash the Chinese cabbage and drain the water, then cut it into shreds with a knife, add half a spoon of salt and stir evenly;
3. Marinate for a while to remove moisture;
4. While the Chinese cabbage is marinated, drain the soaked vermicelli and chop slightly;
5. Squeeze the marinated Chinese cabbage into 80% water, and then chop it slightly for later use; because flour is also needed, there is no need to squeeze out all the water in the Chinese cabbage;
6. Pour all the chopped ingredients into the basin, then pour in the appropriate amount of flour, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and half a tablespoon of five-spice powder; the flour can be ordinary flour, or it can be replaced with whole flour like the editor. Both wheat flour and white flour can be based on personal needs;
7. Stir it into a slightly viscous batter; it is recommended to add a small amount of flour several times, and the flour does not need too much, as long as the ingredients stick together;
8. Lift the pot, brush a thin layer of oil on the bottom of the pot, and pour in the stirred batter;
9. Then flatten the batter with a spatula, and then evenly sprinkle an appropriate amount of white sesame seeds;
10. Fry one side golden brown and turn it over until both sides are golden brown! Can be turned over with the help of a flat plate;
Tips:1. It can also be matched with hot sauce, etc.;
