1. Cut the potatoes into strips and wash off the starch

2. Wash the beans and break them into small pieces, and chop the onions and ginger

3. Heat the pan with cold oil and add Fry the potatoes until the surface bubbles.

4. Take out the potatoes, add the beans and continue frying until the surface bubbles.

5. Add the green onion, ginger and star anise to the remaining oil. Sauté Sichuan peppercorns and dried red pepper until fragrant.

6. Add a spoonful of bean paste and stir-fry evenly

7. Add beans and stir-fry evenly

8. Add potatoes and stir-fry evenly

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9. Add salt, oil and dark soy sauce, stir-fry evenly, add water, cover and simmer for twenty minutes.

10. Wait until the soup is thick, the beans are fragrant, and the potatoes are noodles.