Ingredients: pea starch 150g, coarse pepper noodles, fine pepper noodles, white sesame seeds, pepper powder, dried lobster sauce, balsamic vinegar, sesame oil, salt, edible oil, 4 pieces of fragrant leaves, cinnamon 1 block, 3 pieces of star anise, 3 pieces of ginger, half a green onion, etc.

Steps:

1 and pea starch 150g are evenly stirred with the same gram 150g of water.

2. Pour 800 ml of water about five times the number of grams of starch into the pot, slowly pour the live slurry into the pot, turn on the fire and stir well.

3. Turn to low heat, continue to stir, and the shovel will not stop. At this time, the slurry becomes translucent.

4, continue to stir, simmer until transparent, if the slurry bubbles, you can turn off the fire.

5. Put it in a bowl, scrape the surface and let it cool naturally. If you are in a hurry, you can ice it with cold water, and you can eat it after about 30 minutes.

6. Then prepare chili pepper seasoning. Prepare the ratio of thick and thin pepper noodles 2: 1, white sesame pepper noodles 2: 1, and add a proper amount of salt.

7. Heat oil in the pot, fry cinnamon anise leaves on low fire, and then add ginger, onion and pepper. Fry them brown, turn off the heat and take them out.

8. At this time, the temperature of the oil is more suitable for pouring on the Chili noodles and stirring evenly.

9, dried bean jelly can be cut into strips and cut into pieces. Then pour the prepared chili pepper seasoning, and add some vinegar and salt according to personal taste.

10, put some chives, parsley and peppers to decorate it, and you can eat it.