Start a pot of hot oil, put in the cleaned roti, fry on low heat until golden brown on both sides and fish out.

Leave the bottom oil in the pot, pour in the minced garlic and millet pepper to burst, then pour in the peppercorns and chili noodles, add soy sauce and sugar.

Then put in the fried bamboo, stir well, add water, salt, cook on high heat to collect juice out of the pot to plate.

2, method two

Preparation materials are: bean skin, oil, chili powder, millet chili sauce, pepper, cinnamon, anise, ginger, sugar, cooking wine, soy sauce.

Bean skin with salt, cooking wine marinated for a while.

Blanch the bean skins in boiling water for a while, start a frying pan, fry the bean skins until golden brown, and fish out.

The frying pan with ginger first burst a little, and then pour in turn into the millet chili sauce, chili powder, pepper, cinnamon, star anise, sugar stir-fried until the aroma of four to escape, into the soy sauce and a small bowl of water until boiling.

Add bean skins, simmer until flavorful, start the pot. Add salt and cooking wine and marinate for a while.

Slice the finished product and serve.

3, method three

put in cool water to soak bamboo 2-3 hours; cut into the appropriate length, fished out and filtered dry water; pot of boiling oil, oil temperature of about 6-7 into the heat when put into the bamboo, fried to golden brown and then fished out standby, about 5 minutes can be fried into a golden brown color; to prepare a container, put in the chili powder, cumin, sesame seeds, sesame oil, a little bit of sugar, a little bit of salt; and then pour hot oil, stir well, pour into the pot; pot and then pour into the roti, stir fry for a while on high heat can be opened.