1. Grind alum into fine powder, add 100g water and mix well to make alum water; 2. Pour the cooked paste into the pot, add sweet potato starch, 2000g of clear water and alum water, and knead into powder balls with moderate hardness for later use; 3. Insert a large aluminum spoon into a hole the size of a soybean; 4. Put the dough into a spoon and pat the dough with your palm to make it leak into a boiling pot and cook it; 5. Picking into cold water and cooling to obtain gouache; 6. Wash the sprouts and parsley separately and cut into powder; 7. Ground beef; 8. Put vinegar, red pepper, soy sauce, monosodium glutamate and sprouts into the soup bowl and pour the original soup; 9. Boil gouache in a pot, pick it into a bowl and sprinkle with celery, coriander, big head buds, crisp soybeans and beef foam.

Tips for making Sichuan hot and sour powder: first disperse the cooked sweet potato starch with clear water, then rinse it with boiling water and stir it into a thin paste, commonly known as "cooked". Food phase grams: coriander: When taking tonics such as Atractylodes macrocephala and Cortex Moutan and traditional Chinese medicine, it is not advisable to take coriander, so as not to reduce the efficacy of tonics.