1. Break dry sweet potato flour into small pieces at will, soak in water for 2 hours
2. Put the soaked sweet potato vermicelli into a boiling pot, turn on the heat, and cook on a low heat
3. Cook the vermicelli, slightly transparent
4. Wash the baby vegetables and change the knife to split
5. Blanch baby cabbage with boiling water to soften, mince garlic and ginger
6. Heat oil, add minced garlic and ginger until fragrant
7. Put in the light soy sauce and add a bowl of water, add salt and oyster sauce
8. Add vermicelli and baby cabbage
9. Everyone stir-fry, add vinegar and sugar
10. Finally, heat up the juice and leave a little soup.
11. You can drizzle some chili oil after serving
Tips:Only after the soup has been tasted, stir the vinegar and sugar well.
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