1. First, make the oil splash spices. Prepare green onion, ginger, pepper, cinnamon and star anise.

2. Put the oil in the pot, when it burns to 60% heat, put the onion, ginger, pepper, cinnamon and star anise and fry it slowly over low heat.

3. Put the chili powder into a cup, add a little salt and chicken essence, mix well.

4. When the white edges of the scallions are brown and you can clearly smell the mixed aroma in the pot, turn off the lowest heat and fish out the scallions, ginger, star anise, cinnamon and peppercorns. Then turn on the fire, with a spoon first scooped a spoonful of chili powder, if there is a squeak and keep bubbling can also smell the chili flavor, indicating that the fire is just right. Turn off the heat, pour the hot oil into the cup and stir well. At this point the chili oil is ready.

5. Bowl with soy sauce, soy sauce, vinegar, sugar, pepper, garlic, chili oil and green onions.

6. Pour in the stock. Cook the noodles in a separate pot.

7. When the noodles are cooked, lift them up and put them into a bowl, then use the noodle soup in the pot to scald the bok choy. Finally, put the baby bok choy, peanut rice and chopped green onion on top. Great job~~