Main Ingredients: 150g millet noodles, 150g mung bean noodles, 360ml water

Supplementary Ingredients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of ginger powder, appropriate amount of sesame paste, appropriate amount of fermented soybean curd, appropriate amount of chives, appropriate amount of chili oil, appropriate amount of cilantro, appropriate amount of garlic water, appropriate amount of Aji-Shikari, appropriate amount of chicken powder, appropriate amount of water, appropriate amount of starch

Part I: Making potpourri 1. millet flour and mung bean flour 1:1 ratio, add the proportion of water is the sum of millet flour, mung bean flour, and then a little more can be. Take this as an example: the total amount of millet flour and mung bean flour is 300 grams, add 300ml of water, mix well, this is a little thick, and then add 50-60ml of water, try to add in, not too thin.　　2. preheat the electric cake pan, use the oil brush to brush the electric cake pan once, do not take a lot of oil.

3. Pour the batter in the brush.

4. Quickly spread into pancakes with a spatula.

5. When the pancake is up around the sides, flip it over.

6. Flip and bake for another 1-2 minutes to cook, about 4-5 minutes a sheet of potpourri.

7. Cook many potpourri in turn.

8. Stack the sheets on top of each other and cut into irregular strips.

9. Shake out the cut potpourri, let it cool, and store it in the refrigerator.

Part 2: Making the Marinade

1. Prepare the ingredients: cornstarch, ginger powder, thirteen spices, sesame oil, miso, chicken powder and salt.

2. Prepare the seasonings: cilantro, garlic water, fermented bean curd, sesame paste, chives flowers and chili oil.

Part 3: Combine the potpourri and marinade

1. Take the potpourri out of the refrigerator and warm it up on an electric pie pan.

2. Boil water in a pot, add the thirteen spices and ginger powder, and quickly reduce by half evenly.

3. Put in the Meiji Fresh.

4. Add salt.

5. Dry starch with a little water to mix well.

6. Pour in the starch water while whisking well.

7. Become transparent porridge can turn off the heat, and finally add sesame oil and chicken powder to adjust the flavor.

8. Put the marinade into a bowl.

9. Top with the potpourri.

10. Add the seasonings, mix away and enjoy.