The recipe for hot and sour noodles has pickled bean curd, peanuts and soybeans, meat sauce and oil chili. Soak the sweet potato flour in warm water for half an hour. Sit in a pot of hot oil, fried peanuts and soybeans. Boil water in a pot, add soaked sweet potato flour and cook. In a bowl, add pepper oil, garlic, soy sauce and stock. Put the boiled flour into the bowl, add sour bean curd, peanuts, soybeans, meat sauce, pour oil chili, and finally put cilantro to finish.

The secret of hot and sour noodles: 1. fried meat sauce production: Pixian bean paste, garlic, ginger stir-fried, add minced pork stir-fried, put a little soy sauce and broth to collect juice, and finally put some green onion garnish. 2. soybeans soaked in warm water for about 12 hours in advance.

Spicy and sour noodles from the Sichuan folk, take ingredients to the local handmade sweet potato flour, taste to highlight the main hot and sour and named, and then through the Southwest constantly evolving and modulation and officially on the street, become a local specialty snacks, which is characterized by numbness, spiciness, freshness, aroma, acidity and oil and not greasy.

Spicy noodles are rich in carbohydrates, dietary fiber, protein, niacin and calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Vermicelli has a good flavor, it can absorb the flavor of various fresh soup ingredients, coupled with the soft tenderness of the noodles themselves, the more refreshing and pleasant.