Raw materials: soaked sweet potato powder 100g, mung bean sprouts 200g, soaked day lily 100g, mung bean 20g, Pixian bean paste 30g, lobster sauce 20g, pepper 5g, sesame 5g, 1 red pepper 5g, onion, ginger and garlic 20g, oil 20g, a little salt.

Exercise:

1, soaked sweet potato powder 100g, mung bean sprouts 200g, soaked day lily 100g. 30g Pixian bean paste, 20g douchi, 5g pepper, 1 red pepper, onion, ginger and garlic.

2, hot oil from the pot. Add pepper and lobster sauce, stir-fry until fragrant.

3. Add Pixian bean paste and red pepper, stir-fry red oil on low heat.

4, add water to boil, simmer for 5 minutes.

5. Add mung bean sprouts and cook.

6. Put the cooked mung bean sprouts in a bowl.

7. Add the soaked daylily and cook.

8. Take out the cooked day lily and put it on the mung bean sprouts.

9. Add sweet potato powder and cook.

10, take out the cooked sweet potato powder and put it on the day lily.

1 1. Boil the soup in the pot and add a little salt, sugar and chicken essence to taste.

12. Pour the seasoned soup into a bowl.

13, hot oil in the pot, add onion, ginger and garlic, stir fry.

14, pour on the soup powder and sprinkle with sesame seeds.