Seasoning: 3 grams of mustard, 20 grams of Chili oil, 5 grams of vinegar? White sauce? 20g Zanthoxylum bungeanum 3g vegetable oil 10g sesame oil 10g ginger juice 2g salt 2g garlic 2g monosodium glutamate 1g onion 2g each.

1. 200g vermicelli is washed with warm water and cooked in a boiling water pot;

2. Boil for 3-5 minutes, take out and put it in a basket, drain the water, add salt and mix well, then put it in a plate;

3. Peel garlic and mash it into garlic;

4. Mix mustard powder with boiled water evenly, dilute it with cold boiled water after stewing, and filter residue to get juice;

5. Rooted shallots, washed and shredded;

6. Put the pepper into a hot oil pan, fry the fragrance, and pour the oil and pepper into a bowl for later use;

7. Mix white soy sauce, Chili oil, sesame oil, monosodium glutamate, mustard juice, ginger juice, garlic paste, pepper oil and vinegar together;

8. Pour the mixed seasoning into a dish filled with vermicelli and sprinkle with shallots.