2. Beat the fresh dried red pepper into chili powder and white sesame seeds. Place the beaten chili powder and sesame powder in a heat-resistant container and add the peppercorns.
3. Add an appropriate amount of oil to the wok and heat it up. When it starts to smoke, turn off the heat.
4. Pour the burned oil into the chili noodles, stir it, and then add light soy sauce (the oil will boil, it's okay), sesame oil, peanut butter or sesame paste while it's hot, mix well, and let it cool before use.
5. Soak the soybeans in water for 3 hours and then fry them until crispy. Peel and crush the fried peanuts. Peanuts and soybeans should be fried slowly and thoroughly over a small fire until crispy, otherwise they will become mushy before being crispy.
6. Soak the sweet potato starch in hot water at about 50-60 degrees until soft.
7. Take a large bowl and mix the ingredients: (for one bowl) half a spoon of minced ginger, 1 spoons of minced garlic, 1 spoons each of chopped celery, chopped coriander, and chopped chives, 2 spoons of light soy sauce, and half a spoon of dark soy sauce. , 1/4 tsp of salt, 1 tsp of sesame oil, 1 tsp of chicken essence, 1/4 tsp of white pepper, 1 tbsp of chili oil, 1/4 tsp of pepper powder, 1/4 tsp of sugar , put a spoonful of balsamic vinegar first, add it last if it is not enough.
8. Add water and fresh spices to the pot. After boiling, pour half a bowl of soup into a large bowl and set aside.
9. Boil the soaked sweet potato flour in a pot of boiling water. Because the quality of the flour is different, you can taste it for yourself. Take the cooked flour into a basin of cold water and put it into a bowl. .
10. Finally, just blanch the vegetables. I didn’t buy the so-called pea sprouts, so I used rapeseed.