Ingredients: mung bean crispy rice (thin pancakes in advance and cut into strips to dry), onion, ginger, star anise, coriander, starch, peanut butter and tofu.

1. Add onion, ginger, aniseed and coriander root to a hot pot and stir-fry until fragrant? Add soy sauce

2. Add enough water to help remove the solids in the pot after the water boils.

3. Add salt chicken essence to taste,

4. Pour water starch according to the viscosity you need.

5. Pour into the rice crust and add fermented milk and sesame sauce to the coriander according to your own taste.