Seasoning: ginger, garlic, vinegar, salted soy sauce, sesame oil, pepper oil, monosodium glutamate, salt, pepper noodles, red pepper pepper oil, peanut butter, sesame sauce and sufu sauce.

1, pea powder used to make pea jelly.

2. Pour 107g pea powder into a clean bowl.

3. Add 250g cold water to pea powder.

4. Stir the pea powder and water evenly to form pea slurry.

5. Add 3g salt into the pea slurry and stir well.

6. Put 250 grams of cold water into the pot and heat it to about 50 degrees.

1. Pour the prepared pea slurry into water of about 50 degrees.

2. Continue to stir with a shovel. If there is a paste bottom, turn the paste over and continue stirring.

3. When stirring, it was found that the water content of peas became less and gradually became paste, and the peas were stirred for about 15 minutes.

4. Pour the pea sauce into a large flat bowl and smooth the noodles as much as possible.

5. Put the bean jelly into a large flat-bottomed bowl in a basin filled with half a basin of water and cool it until the bean jelly is completely solidified.

6. Turn the bowl upside down and tap the bottom of the bowl, and the jelly will fall off by itself. Then cut into strips: the traditional practice is to cut a piece and put it in the palm of your left hand. Use the knife of your right hand to break the pea powder in the palm of your left hand into thin strips and put it in a bowl while beating.