Cold Spicy Sweet Potato Vermicelli
1.
The ingredients are prepared and weighed.
2.
Wash green onions and pig ears, use kitchen scissors to cut small pieces, thin strips, salt-baked cashews and finely chop them.
3.
Add about half a pot of water to a deep pot, bring to a boil over high heat, add the sweet potato vermicelli and turn to medium heat and cook for 5-6 minutes.
4.
Use a colander to pick up the sweet potato vermicelli and soak in cold water for a while, then drain the water for later use.
5.
Put the peanut oil, light soy sauce, and spicy sauce into the pot together, and stir-fry on a medium-to-low heat to get the red oil.
6.
Pour the fried red oil into the sweet potato vermicelli and stir, then add chopped green onion, sesame sesame oil, etc. and mix well.
Tips:
1. The sweet potato vermicelli does not need to be soaked in advance. The vermicelli is boiled for 5-6 minutes. If you think the vermicelli is too long, you can cut it short.
2. The ready-to-eat pork ears can be cut/cooked and boiled slightly.
3. Salt-baked cashews are packed in a fresh-keeping bag and crushed with heavy objects. The cashews can be omitted or replaced with roasted peanuts and other nuts.
4. The taste of the finished product of this recipe is slightly spicy. You can increase or decrease the spice, salt and other spices according to personal taste.
