2. Marinate 10- 15 minutes to taste, and then wash with cold boiled water to remove the salty taste.

3, garlic, peppers and shallots are handled for use.

4. Add chopped green onion, garlic, soy sauce, balsamic vinegar, white sugar and chicken powder into a bowl and mix well to make juice.

5. Add pepper to the hot oil in the wok and burn until the pepper is fragrant.

6. Add the burnt pepper oil and flowers to the mixed juice and mix well for later use.

7. Add the salted shredded buckwheat into a deep pot, add the shredded pepper, then pour in the mixed juice, wear disposable gloves and grab it evenly by hand.

8. Cover the mixed steamed bread with plastic wrap and put it in the refrigerator for 2 or 3 hours before eating it. Mix it with sesame oil and serve.