1. Wash the kimchi to dry, soak the sweet potato powder in cold water until soft.
2. Soak the star anise and peppercorns in a small amount of boiling water for later use.
3. Shred the green onion, ginger, and chili, and filter the pepper water for later use.
4. Boil boiling water into the vermicelli to cook.
5. Remove the vermicelli and let it dry in cold water.
6. Shred the kimchi.
7. Heat the pan with cold oil and saute the shallots, ginger, and chili shreds.
8. Add kimchi.
9. Stir fry for a while and pour in the vermicelli. Add light soy sauce, dark soy sauce, and a teaspoon of pepper water to taste.
10. Serve out of the pot. The aroma is tangy.
Tips:Because kimchi is originally salty, I didn't add salt. I adjusted it according to my personal taste. I never put MSG and chicken essence in the cooking at home. After all, they are additives. You can put some chicken essence if you don't mind.
