2. Heat the pot and pour in the right amount of cooking oil.

3. Add a little pepper and fry on low heat until the pepper is slightly black and fragrant.

4. Add garlic and half chopped green onion and stir fry.

5. Pour in about 1 tablespoon of soy sauce.

6. Pour in about 3 tablespoons of Shanxi mature vinegar.

7. Add 1 tbsp lobster sauce.

8. Pour in half a bowl of water.

9. Bring the fire to a boil and cook for about 2-3 minutes.

10. Add the remaining half of chopped green onion.

11.B. Processing technology of sorghum flour paste

12. Put a proper amount of water in the pot.

13. Put the sorghum powder into the sieve, with the sieve in your left hand and chopsticks or a rolling pin in your right hand.

14. Sift the sorghum flour into the water, hold chopsticks or a rolling pin in your right hand, and quickly stir the flour clockwise.

15. Wait until the water in the pot turns from thin to thick before spreading dry powder.

16. At this time, the batter was kept stirring with chopsticks, stirring, stirring, stirring, and the paste was constantly steaming. Inadvertently, hot bubbles will pop up at the bottom of the pot, which will blow high and burn your hands. You can hold the batter with chopsticks.

17. Add a little cold water to the pot, cover the pot and let the dough cook thoroughly under steam cooking. After three or four minutes, open the lid and the water in the pot has evaporated. Then stir the dough a few times, and the dough is ready.