1. Rinse potato jelly with water
2. Cut into fine silk
3. Put the cold vermicelli in a bowl and pour a little oil
4. Use chopsticks to scatter
5. Put in half a teaspoon of salt
6. 1/2 tablespoon chili powder
7. Sprinkle chopped green onion and mix well
8. Pour a little white vinegar at the end
Tips:1. The cold potato skin is not easy to cut, so you can moisten the kitchen knife with water before cutting.
2. Because the cold vermicelli is easy to stick together, mixing in an appropriate amount of cooking oil can prevent sticking.
