- 100g millet powder
- 50g peanuts
- 25g cowpea
- 50g spiced bean curd
- 25g vermicelli
- 100g spinach
- vegetable oil
- dried ginger
- tangerine peel
- Sichuan pepper
Soak peanuts, cowpea into water overnight in advance. Remove from water and drain.
Wash and cut spiced bean curd into slices. Soak vermicelli until soft, cut into strips. Blanch spinach and cut into strips.
Add water to millet powder and stir into a thin paste.
Preheat the pot. Cook oil until hot. Remove the oil to a bowl.
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.
Gradually add millet paste into the pot while stirring. After cooked, remove to a bowl.
Add blanched spinach into the bowl. Top with white pepper powder and salt. Mix well and serve.