1. Prepare seasonings, mainly light soy sauce, mature vinegar, sugar, Shi Yunsheng soup stock, salt and chicken essence, chili powder, pepper, Sichuan pepper powder, and five-spice powder.
2. Soak the sweet potato flour until soft and set aside, fry the peanuts until crispy. Chop onion, ginger and garlic into mince and set aside.
3. Use one tablespoon of chili powder, half a tablespoon of Sichuan peppercorn powder, and a small spoon of five-spice powder to make the powder.
4. Pour oil into the pot, stir-fry the seasoning powder over low heat, stir-fry until fragrant, then add onion, ginger and garlic and stir-fry until fragrant.
5. After adding boiling water, add Shi Yunsheng soup stock, 20g of light soy sauce and about 50g of vinegar.
6. Add some sugar to adjust the taste, and sprinkle with appropriate amount of pepper.
7. In addition to making hot and sour noodles, rice noodles and noodles are also good choices.
8. Blanch vegetables in boiling water.
9. After the water boils, scald the sweet potato starch for about 50 seconds.
10. Place sweet potato flour as the base, pour hot and sour soup over it, sprinkle with cooked sesame seeds, fried peanuts, green vegetables and chopped coriander.