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Exclusive Sweet Potato Noodles with Double Peppers
Softened sweet potato glass noodles simmer with two kinds of salt-marinated bird's-eye chilies, Sichuan pepper, vinegar and salt, turning glossy, slippery and fiery.
Instructions
- 1
Cut two types of millet peppers into small pieces, and season with salt and oil for 10 minutes.
- 2
Soak the sweet potato starch in warm water until soft.
- 3
Put the two types of soaked chili peppers into the pan to fry until fragrant, then add a spoonful of Sichuan peppercorns to enhance the aroma.
- 4
Add the soaked sweet potato starch and bring to a boil together.
- 5
Add salt and vinegar to season.
- 6
Off the stove.
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Ingredients
Seasonings
- Sweet potato starch200g
- Sichuan pepper1 spoon
- Saltto taste
- Vinegar2 spoon
- Canola oil2 spoon
Main Ingredients
- Red chili pepper50g
- Green millet chili50g