Ingredients: 1 root vermicelli (according to one's own appetite), vegetables at will, garlic on demand, chopped green onion on demand, soy sauce, vinegar, pepper powder, oil pepper, clear oil spicy hot pot bottom material, monosodium glutamate/chicken essence in moderation. ?

Practice?

1. Soak cassava vermicelli with boiling water half an hour in advance.

2, garlic, chopped green onion and other seasonings are adjusted, and one person and one bowl are adjusted separately.

3. Stir-fry the chafing dish with oil. Remember to fry Hu! (According to personal differences, parents with heavy tastes can fry with ginger slices, garlic slices, pepper grains, salt and so on. , and then stir fry with the bottom material. )

4. Add water after frying and prepare to cook powder.

5. Put the cooked Tonga into the bowl with the ingredients selected before, so that the flowers can bloom.

6. Boil the powder in water and then boil it. Because the powder was foamed before, it was easy to boil when cooked for too long, which affected the taste.

7. Add the green vegetables before the powder comes out of the pot, and you can cook it, not too long.

8. Sichuan-style spicy powder with full color and flavor.