Sweet potato flour 100g

Stock 1 bowls

Peanuts 2 tablespoons

Soybeans two tablespoons

Coriander 1 roots

Pickled mustard half pack

Onion 1roots

1 spoons of minced ginger

Sesame oil 1 spoons

2 tablespoons light soy sauce

1 spoons of Sichuan pepper powder

Chili oil 3 tablespoons

Salt 1 spoons

vinegar 3 spoons

Minced garlic 1 spoons

1 spoons of pepper oil

Tofu skin Xiaodie

Pepper 1 tablespoon grams

How to make Chongqing Hot and Sour Rice Noodles?

To soak sweet potato starch, you need to soak it in cold water two hours in advance and warm water for half an hour. You can also soak some tofu skin. I forgot to take pictures.

Fry the soybeans, sesame seeds and peanuts, and you can also stir-fry the pickled mustard to make it more fragrant. Put three spoons of spicy noodles, one spoon of pepper noodles and one spoon of sesame seeds in a small bowl. Pour the hot oil over it and smell the strong aroma.

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Chop minced garlic, minced ginger, chopped green onion and coriander and set aside.

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Make the base in a large bowl: onion, ginger, garlic, mustard, chili pepper, pepper noodles, pepper oil, sesame oil, soy sauce, mature vinegar, pepper, and salt.

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Boil the soaked sweet potato flour and tofu skin in boiling water for about 5 minutes, take it out and put it into a bowl.

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Add boiled chicken soup, sprinkle with coriander, peanuts, soybeans, and sesame seeds.

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I put more seasonings with strong flavors, but you can increase or decrease the seasonings according to your own taste.

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Tips

If you don’t have chicken broth, bone broth, etc., you can also use boiling water, and you need to add some chicken essence or chicken powder.