1. Prepare a clean container first, then put the soybeans in, soak them in clear water for one night in advance, so that the soybeans can fully absorb water, shorten the cooking time during the production process, and make it easier to cook the soybeans soft and rotten.

2. After soaking, pour it into the pot with the water soaked in soybeans. After the soybeans are cooked, remove them and drain them for later use.

3. After washing the shallots, cut them into sections and try to cut them as small as possible, which will make them more tasty. Zanthoxylum bungeanum must be thoroughly drained when it is washed and drained, otherwise it will easily rot and deteriorate when stored, and it should also be cut into small pieces and put aside for use.

4. Heat the wok first, and then add a proper amount of cooking oil. When the oil temperature rises, add the onion and stir-fry to give off the fragrance. Then add our cooked soybeans, stir fry over high fire, add sweet noodle sauce and stir well. Then put the chopped peppers in and add some peppers to make our soy sauce taste better.

5. Stir-fry all the ingredients in the pot evenly, then add a proper amount of water, bring it to a boil, turn it to a low heat after the water is boiled, cover it and continue to be stuffy for a while. When the soup in the pot is almost dry, add a proper amount of edible salt to taste, and finally sprinkle some sesame seeds and stir evenly. Turn off the fire and put it aside. When the temperature drops, find a clean container without water and oil and put soy sauce in it at any time.