1. In the spring, the dandelions that are excavated by oneself are selected to remove the old leaves and roots, and the impurities are repeatedly washed with water to control the dry water for later use. Don't throw away the roots of dandelion. Wash them and dry them before baking them and keep them soaked in water.
2. Wash the green onion and ginger and cut them into chopped green onion and ginger slices. Wash the star anise and prepare.
3. Rinse the fatter pork and cut it into evenly thick slices.
4. Throw the three cleaned eggs into the bowl and stir evenly with chopsticks to form egg liquid.
5. Soak the fresh vermicelli with warm water.
6. Add proper amount of peanut oil into the hot pot, add the fat slices to simmer the lard, add the chopped green onion, ginger slices, star anise and sauté, cooking wine, light soy sauce in a cooking pot, add an appropriate amount of water.
7. Add the cleaned dandelion, stir gently to soften it, and boil it on high heat for about ten minutes.
8. Add fresh vermicelli and season with salt.
9. Pour in the egg liquid evenly, don't stir it at this time.
10. Pour in the egg liquid, cover the pot and simmer for about two minutes. When the egg liquid is cooked, turn off the heat and stir evenly.
11. Finished product.
