Stewed vermicelli with melon skin and cabbage

Overview

Spicy, rosy soup, delicious with rice.

Peel the watermelon rind slices and wash them. (I like to leave a little red pulp, this depends on personal preference).
Cut into slices.
Cut the cabbage leaves into thick shreds.
Cut the king oyster mushroom into thick strips.
Heat an appropriate amount of oil in a pot, stir-fry ginger, garlic, Sichuan peppercorns, peppercorns, and dry red pepper until fragrant.
Add melon rind, cabbage leaves and king oyster mushroom.
Just the right amount of spicy butter hotpot base.
Stir fry evenly.
Pour in an appropriate amount of boiling water (clear water will do, but my kids have to go to class, so I just pour the boiling water) and add the sweet potato vermicelli.
Season with appropriate amount of Pixian bean paste, salt, light soy sauce and chicken essence.
Simmer over medium heat until vermicelli is tender, turn off heat and serve.
Finished product.

$Stewed vermicelli with melon skin and cabbage step 12$
Finished product.