material

A tablespoon of pea powder

Appropriate amount of water

Appropriate amount of onion, ginger and garlic

Peanut amount

Chili powder depends on personal taste.

Coriander depends on personal taste.

Appropriate amount of soy sauce and vinegar

Method of Sichuan style bean jelly

Take a tablespoon of pea powder, add water and mix well! There can be neither too much nor too little water! Just have a sticky feeling!

Boil the water, don't burn too much water, or the bean jelly will be too tender and tasteless! You can boil a small amount of water first, and then add a little more when you feel dry.

Boil the water until it boils and rolls. Mix the pea paste evenly with a spoon. Slowly scoop one spoon into the boiling water, and keep stirring with the other hand!

After adding all the starch paste, continue to stir until the bean jelly begins to thicken.

Pour the cold bean jelly into a bowl

Put the bowl in cold water and let the bean jelly dissipate heat and solidify.

While waiting for the bean jelly to take shape, you can start preparing to make peanuts! Dry-bake peanuts in a pot

Baked peanuts are wrapped in fresh-keeping bags and crushed with a rolling pin.

Oil the hot pot, add scallion and pepper! Make pepper oil

Chop ginger and garlic, and put them in the same bowl with Chili powder.

Pour the boiled pepper oil into the bowl.

Add vinegar and soy sauce and mix well.

Add chopped green onion and chopped coriander and mix well.

Take out the solidified bean jelly, remember to get water on your hands when taking it, and avoid sticking your hands.

After the kitchen knife is dipped in water, cut the bean jelly into strips and put it on the plate.

Pour in the sauce, sprinkle with peanuts, mix well and serve.