1. Wash cabbage and carrots and shred.
2. Soak the daylily and black fungus in advance, wash, shred, and slice oily tofu.
3. Soak the kelp in advance to remove the salt and wash it.
4. Soak the vermicelli softly and cut it short for later use.
5. Add water to sweet potato flour to make water starch for later use.
6. Chopped green onions.
7. Preheat the wok, pour the oil, add the chopped green onions and fry until fragrant.
8. Pour in all the side dishes and stir fry.
9. After the side dishes are softened, add an appropriate amount of water.
10. After boiling, add kelp shreds and vermicelli.
11. Add salt, pepper, pepper powder, and a little soy sauce to taste.
12. Finally, stir while pouring the starch. The consistency is adjusted according to your preference.
Tips:1. The pepper must not be less, otherwise it will not be a spicy soup.
2. The water starch should be adjusted a bit more, thicker, and use as much as you want.
3. Because there are many kinds of vegetables, the amount of each kind should be less.
4. Choose the vegetables you like according to your taste.
5. The water starch will settle for a while, and it must be stirred well before use.
