Ingredients
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100g millet powder
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50g peanuts
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25g cowpea
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50g spiced bean curd
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25g vermicelli
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100g spinach
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vegetable oil
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aniseed
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dried ginger
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fennel
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tangerine peel
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Sichuan pepper
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salt
Directions
Kitchen Tips
Steps
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1
Done
5 minutes
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Soak peanuts, cowpea into water overnight in advance. Remove from water and drain. |
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2
Done
5 minutes
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Wash and cut spiced bean curd into slices. Soak vermicelli until soft, cut into strips. Blanch spinach and cut into strips. |
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3
Done
5 minutes
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Add water to millet powder and stir into a thin paste. |
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4
Done
5 minutes
|
Preheat the pot. Cook oil until hot. Remove the oil to a bowl. |
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5
Done
15 minutes
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Put aniseed, dried ginger, fennel, tangerine peel, Sichuan peppercorns, and salt into a spice bag. Add water to a skillet, bring to a boil. Put the spice bag into the skillet. Then add peanuts and cowpea to cook until medium-well. Remove spice bags from the pot. Add bean curd slices and vermicelli to the skillet. Bring to a boil again. |
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6
Done
5 minutes
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Gradually add millet paste into the pot while stirring. After cooked, remove to a bowl. |
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7
Done
5 minutes
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Add blanched spinach into the bowl. Top with white pepper powder and salt. Mix well and serve. |
