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1
Boil water in a pot, blanch the cleaned bean sprouts, spinach and carrot shreds, rinse them in cold water and squeeze out the water. -
2
Soak the vermicelli in boiling water until soft and set aside. -
3
Put an appropriate amount of chili powder and minced garlic into a bowl and pour in hot oil to bring out the aroma. Then add an appropriate amount of salt, light soy sauce, chicken powder, vinegar and Laoganma and stir evenly. -
4
Put all the ingredients together, pour in the sauce and mix well.