The seasoning of yellow bean jelly is troublesome, so stir-fry lobster sauce. Sauté ed sauce: black lobster sauce 150g (mashed glutinous rice), watercress 100g (preferably Sichuan Pixian watercress, chopped), vegetable oil 100g, ginger 5g (chopped), sugar 20g and monosodium glutamate 6500. Add a small bowl of boiling water (stir) and bring to a boil. Mix monosodium glutamate and water bean powder to make a clean bill, hook it into the pot, stir it into a thin paste, and put it in a big bowl for later use. Cut the bean jelly with residue into one-inch square pieces, scoop in a tablespoon of fermented soybean, add garlic paste, sprinkle with pepper noodles, and then pour in a spoonful of red oil (that is, Chili oil) to serve.
By the way, I'll tell you a secret recipe for extracting red oil from Chili:
Mix "Chaotianjiao" and "Erjingtiao" pepper noodles at a ratio of 3:2, add a little salt and a spoonful of sesame seeds and walnuts, wash and air dry, crack with a small hammer, put them into the pepper noodles together with dozens of new peppers, cook 750g of rapeseed oil (250g of pepper noodles can be prepared), and turn off the fire and air dry. Chili oil extracted in this way can't be fragrant.