1. Wash the cabbage and cut into two finger segments.
2. Boil in boiling water until the color turns green and remove.
3. Kelp shreds are soaked in cold water.
4. Bring an appropriate amount of water to a boil, and boil the vermicelli and kelp to mature.
5. Heat an appropriate amount of oil in a pot, ginger garlic, dried red pepper, Chinese pepper, sauté until fragrant.
6. Add the boiled cabbage, stir-fry twice, and pour in some boiling water.
7. Plenty of salt, light soy sauce to taste.
8. Add half-cooked vermicelli and seaweed.
9. A spoonful of homemade chili oil.
10. Stir a spoonful of spicy sauce.
11. Add cordyceps flowers and cook for 5 to 6 minutes.
12. Stewed vermicelli with cordyceps flower and Chinese cabbage is complete.
13. Finished product.
14. Finished product.
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