Soak the sweet potato vermicelli in warm water for about half an hour, soak the vermicelli until it is completely soft.
Cut the smoked bean curd into strips, chop red pepper, green onion, ginger and garlic.
Cut the cabbage into shreds.
After sweet potato vermicelli is soaked, place in a container, add 1 tablespoon of oil and 1 tablespoon of soy sauce and mix well.
Add water to the pot and boil, pour smoked bean curd and cook for a few minutes until it becomes soft.
Pour oil into the pot, add green onion, ginger and garlic until fragrant, then pour the shredded cabbage. Fry over high heat until the color becomes dark green.
Pour sweet potato vermicelli and smoked bean curd, then add a little salt, 1 tablespoon of soy sauce and red pepper, stir-fry until sweet potato vermicelli becomes transparent, turn off the heat, and serve.