1. Soak dried sweet potato vermicelli in warm water for about 30 minutes, drain and set aside;
2. Shred red pepper, shred pickled cabbage stalks, shred pork tenderloin, add salt, cornstarch, cooking wine, and dark soy sauce, mix well and marinate for 5 minutes;
3. Heat the wok, pour in the salad oil, heat the pan with cold oil and cook the shredded pork;
4. Put the shredded pork into the pot, leave the oil in the pot, re-heat it on high heat, add the shredded red pepper and sauté until fragrant;
5. Then add in the viscose noodles and kimchi shreds, add salt, chicken essence, pepper, Qixian watercress, chopped pepper sauce, dark soy sauce, vinegar, add a small amount of water, and stir well;
6. Finally, add the cooked pork shreds, stir-fry evenly, turn off the heat and put on a plate after a little bit of juice.
Tips:This dish is relatively oil-absorbing, so you need to add a little more oil when frying.
After adding water, the taste of vetch is more even, but it should not be boiled for a long time. The time should be mastered. If it is cooked for a long time, it will dry into a ball. It will be easy to paste. If it is cooked for a short time, it will not taste good, and the taste will be blunt. The experience of the person in charge is about to be tested.
