Methods
1-3. sweet potato vermicelli rinsed with cold water in advance, and then soaked until there is no hard center; cilantro washed and chopped, rape washed and water control standby; peanuts washed and dried water standby, soybean soaked in cold water for about 2 hours.
4-6. Put a tablespoon of oil in the pan, put the peanuts into the peanut frying on low heat until the peanuts become crispy, and then fish out the oil; soaked soybeans with kitchen paper towels to absorb the water, put the pan, medium-low heat will be soybeans fried until crispy, and then fish out the oil; frying the good Huangsheng and soybeans.
7-9. Start mixing the hot and sour sauce, put a tablespoon of chili oil in the bowl; put in 2 tablespoons of soy sauce, 3 spoons of vinegar, and a little bit of white pepper and mix well; then put in 2 tablespoons of bone broth and mix well (if you don't have any, you can use water to replace it), and control the amount of sauce in the bowl of about 1/2 of the bowl can be used. Dip your chopsticks into the sauce to taste the saltiness, and add more seasoning if you think it's not flavorful enough.
10-12. In a separate pot, boil a pot of water and cook the sweet potato vermicelli until it has no hard center; when the sweet potato vermicelli is almost cooked, put the washed greens into the pot and scald them; remove the boiled sweet potato vermicelli and greens from the pot and control the water, and then put them into the sauce, sprinkle them with chopped cilantro and squeezed peanuts and soybeans.
Main Ingredients: Stick Bone, Chicken Rack, Sweet Potato Vermicelli
Accessories: Green Onion, Ginger, Comfrey, Star Anise, Peppercorns, Red Bell Pepper, White Sesame Seeds, Pepper Powder, Chili Powder, Peanuts, Soy Beans, Garlic, Squeezed Vegetables, Cilantro, Oil Greens, Cooking Oil, Vinegar, Soy Sauce, Salt
1. Stick Bone and Chicken Rack are cleaned well, part of the green onion and ginger slices, and put them into a casserole dish together, add water to casserole dish, and put it on the fire. on a low fire for 2 hours, simmer into a soup.
2. red bell pepper cut into pieces, pepper, star anise, white sesame seeds and a little salt together in a bowl, the pot of oil, 1 small piece of comfrey into the pot, put on the fire to heat up, poured into the bowl with pepper, fried into red oil.
3. Put a tablespoon of oil in the frying pan, put the peanuts, and then turn on low heat, keep stirring the peanuts, until the color of the peanuts become red, you can fish out and let cool.
4. soybean clean, dry water, then soybean flat in a plate, in the soybean surface brush a little oil, sprinkle into the right amount of salt, and then microwave on high for 3 minutes.
5. sweet potato flour soaked in cool water for 20 minutes, then boil a pot of water, soak the soft sweet potato flour into, cook until completely transparent and soft can be fished out, another pot of water will be blanched vegetables also under the blanching, squash and cilantro chopped, garlic mashed, onion and ginger chopped and spare.
6. take a large bowl, put pepper and chili powder 1/2 tsp each, put 1/2 tsp salt and soy sauce, 2 tsp vinegar, put ginger and garlic, add 1 tbsp red oil, add half a bowl of stock, put the cooked sweet potato flour into the sprinkle of soy, peanuts, squash, rape, cilantro, finally sprinkle the finely chopped green onion decoration.