1. Soak the sweet potato vermicelli in warm water in advance, wash the Chinese cabbage, tear the Chinese cabbage into sections and separate the leaves.
2. Drain the Chinese cabbage and sweet potato noodles.
3. Put the lard in a nonstick hot pan.
4. Add the sweet potato vermicelli.
5. Add Chinese cabbage stalks, stir and stir well.
6. Add salt and dried chili powder.
7. After stir-frying, pour in the right amount of water, without the ingredients.
8. After boiling over high heat, add Chinese cabbage leaves.
9. Season with light soy sauce, stir and stir well.
10. Finished product.
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