120g sweet potato starch, 50g lettuce, 30g mustard, 3-4 sour peppers, 80g peanuts, 20g red bean paste, 50g hot pot base, appropriate amount of cooking oil, light soy sauce, dark soy sauce A small amount, a small amount of pepper, 1 pieces of star anise, 1 pieces of bay leaves, 1 small pieces of cinnamon, a small amount of green onion, 1 pieces of ginger, 15ML of balsamic vinegar, a small amount of salt, a small amount of chicken essence.

practice

1. Soak sweet potato starch in warm water until soft.

2. Add oil to the wok and fry peanuts until crispy.

3. Heat the oil in the pan, add the hot pot base ingredients, and stir-fry the bean paste until fragrant.

4. Add bay leaves, Sichuan peppercorns, dried chili peppers, ginger, cinnamon and green onions and stir-fry until fragrant.

5. Add water and cook for 15 minutes.

6. Remove the seasoning residue, add light soy sauce, dark soy sauce, balsamic vinegar, sour chili pepper, salt and chicken essence to prepare the hot and sour soup.

7. Boil water in a pot, add soaked vermicelli until soft and cook.

8. Add the lettuce and cook together until the lettuce is green and ready to serve.

9. Pour in the cooked hot and sour soup, add fried peanuts, mustard and chopped green onion and serve.