1. Main ingredients
2. Soak the sweet potato vermicelli in hot water and set aside
3. Add a little white pepper, a little salt, 1/2 teaspoon starch, 1/2 teaspoon cooking wine to the pork shreds and pick it up for a few minutes
4. Peel the white radish and cut into thin strips
5. Put oil in the pan, add the marinated pork shreds after the oil is hot and fry until the color changes and remove
6. Sauté chopped shallots and 1 star anise with remaining oil
7. After sauteing, add shredded white radish and stir fry.
8. Stir-fry until the shredded radish becomes soft, add the soaked sweet potato vermicelli, shredded pork, light soy sauce, dark soy sauce, and salt, and stir-fry evenly
9. Stir-fry evenly and add half a bowl of water
10. Cover the lid and simmer for a while, the paper carrot shreds are completely soft
11. After the shredded radish becomes soft and the noodles are transparent, add the green onions, stir again and stir evenly to get out of the pot.
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