Jin Wei ga ba Cai

First, grind mung beans, sieve them and soak them in clear water. Then, knead them by hand, remove the bean skin and impurities, control the remaining water, mix them with the soaked rice and grind them into porridge. Secondly, put the pancake on a small fire, scoop the batter, spread it into a round pancake as thin as paper, and cut it into willow leaves. Then, when making bittern, first heat the sesame oil, add chopped green onion, Jiang Mo and coriander root, and when it is fried to golden color, remove the aniseed flour and flour paste, then pour in the soy sauce, and pour it into the pot after boiling. In addition, boil the clear water, and add the big salt and the prepared sauce. After the pot is boiled, pour in soy sauce, add aniseed noodles, spiced noodles, Jiang Mo and alkaline noodles. When the marinated soup is boiled, thicken it with water dough powder, pour it into a prepared container, and use some clean salt water to make the fermented bean curd? Open, then mix with other salt water, add monosodium glutamate and mix well. In addition, chili pepper noodles are fried in hot oil to apricot yellow, and the oil and paste are separated. Then take another dried fragrant incense and cut it into small elephant eye pieces, fry it in hot sesame oil until the skin is crisp, and pour it into boiling water to cook. After boiling, pour in soy sauce and monosodium glutamate. After boiling again, take out the dried sesame seeds. Finally, dilute the sesame sauce with sesame oil.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)