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