1. Soak sweet potato flour in warm water in advance and set aside.

2. Cut the onions, ginger, garlic, millet and coriander in advance, peel the fried peanuts, and put them on a plate for later use.

3. Prepare the pepper noodles and chili noodles according to the ratio of 1:2, and then add an appropriate amount of white sesame seeds.

4. Pour an appropriate amount of oil into the pot, turn off the heat after the oil boils, let it sit for about 1 minutes, and pour it into a bowl with chili noodles and Sichuan pepper noodles.

5. Use chopsticks to stir evenly quickly. You can smell the strong spicy aroma, and the spicy oil is ready.

6. Pour an appropriate amount of oil into the pot. After the oil is hot, add the onion, ginger and garlic and sauté until fragrant, then add the Pixian bean paste.

7. Stir the sauce over low heat evenly, then add an appropriate amount of water to make chili sauce soup.

8. After the chili sauce soup is boiled, add the sweet potato vermicelli soaked in advance.

9. After the vermicelli is boiled, add appropriate amount of salt and vinegar.

10. Then add light soy sauce and oyster sauce, stir evenly, and start cooking the vermicelli.

11. When the vermicelli is cooked and transparent, it means the vermicelli is cooked. At this time, add an appropriate amount of MSG to make it fresh, then add a little green vegetables, blanch it lightly and serve.

12. Put the prepared hot and sour noodles into a bowl, and then pour the spicy oil prepared in step 5 into the hot and sour noodles.

13. Put the cooked vegetables into the hot and sour noodles, and then sprinkle with spicy millet, peanuts and coriander. A bowl of drool-worthy hot and sour noodles is ready. Have you whetted your appetite and want to take a bite?