Add water to boil,, 1 red chili, green onion, ginger and garlic.

2

Heat oil in a pot. Add peppercorns. PI County bean paste 30g, black beans 20g, pepper 5g, chicken essence to taste.

12

Pour the seasoned soup into the bowl.

8

Serve the blanched yellow cauliflower and place it on top of the mung bean sprouts.

9

Then add the sweet potato flour and blanch.

10

Serve the blanched sweet potato flour and place it on top of the cauliflower.

11

Bring the soup in the pot to a boil and add a little salt.

14

Pour it over the soup noodles and sprinkle sesame seeds.

3

Put in the Pixian bean paste and red chili peppers, and stir-fry the red oil over low heat.

13

Hot oil in the pot, add onion, ginger and garlic, sautéed, edamame, sautéed over low heat, mung bean sprouts 200g, sugar.

6

Serve the blanched mung bean sprouts in a bowl.

7

Then add blanched cauliflower blanched, blanched cauliflower 100g, low heat and cook for 5 minutes.

5

Put into the mung bean sprouts blanched ingredients details

Soaked sweet potato flour 100g

Mung bean sprouts 200g

Soaked cauliflower 100g

Green beans 20g

Pixi County Bean Paste 30g

Emameh 20g

Peppercorn 5g

Sesame 5g

Red pepper 1

Scallion moderate

Ginger moderate

Garlic moderate

Oil moderate

Salt a little

Sugar moderate

Cock extract moderate

Spicy flavor

Blanching process

Minute time

Regular Difficulty

Spicy hot steps

1

Soaked sweet potato flour 100g