Accessories: Pixian bean paste 30g, tempeh 20g, peppercorns 5g, sesame seeds 5g, 1 red pepper, onion, ginger and garlic, oil, a little salt, sugar, chicken broth.
Steps:
1, start a pot of hot oil. Add peppercorns, edamame beans, stir fry on low heat.
2, put Pixian bean paste and red pepper, stir fry red oil over low heat.
3, add water and boil, cook on low heat for 5 minutes.
4, put mung bean sprouts blanched.
5, put the scalded mung bean sprouts into a bowl.
6, and then put the soaked cauliflower blanched.
7: Serve the scalded cauliflower on top of the mung bean sprouts.
8, and then into the sweet potato flour blanched.
9: Put the cooked sweet potato flour on top of the cauliflower.
10, boil the soup in the pot, add a little salt, sugar, chicken seasoning.
11, pour the flavored soup into a bowl.
12, hot oil in the pot, put onion, ginger and garlic, sautéed.
13, pour it on the soup powder, sprinkle sesame seeds can be.