1. Remove the roots of fresh bean sprouts and rinse for later use.
2. Soak the dried sweet potato flour in boiling water for about 20 minutes.
3. Before making sauerkraut, part of the large intestine was left.
4. Boil water in a pot, pour in the large intestine and continue to cook for ten minutes.
5. Blanch the bean sprouts and put them in a bowl.
6. A seasoning made with homemade chili oil, chicken essence, sugar, sesame oil, vinegar, light soy sauce and green onions in advance.
7. Put the soaked sweet potato vermicelli into the pot and cook.
8. Turn off the heat when you cook it until you can easily pinch it off with chopsticks.
9. Put it into a bowl and sprinkle with chopped green onion and coriander, and the delicious rice rolls are done.
Tips:Dried sweet potato flour can be bought in supermarkets or online.
Those who like to eat hemp can put pepper powder or pepper oil.
If you don’t like sour, you don’t need vinegar.
