2. Pour the bought pea sauce into the pot for later use.
3. Prepare side dishes, dry the amaranth soaked in warm water in advance, wash and chop the leek, chop the onion and ginger, and blanch the celery leaves with hot water and chop them for later use.
4. Wash lettuce, soak in clear water and drain.
5, celery stems washed and chopped, like to eat spicy, you can cut a green pepper and mix it with salt, sesame oil and chicken essence for a while.
6. Mix flour and water to make batter.
7. Heat the wok and drain the oil. Put Zanthoxylum bungeanum into a wok and stir-fry Zanthoxylum bungeanum oil over low heat.
8. After frying, remove the pepper, leave the pepper oil in the pot, and add the onion and ginger to stir fry.
9. Add soybean sprouts and stir fry. Stir well and season with salt.
10, put aside the fried bean sprouts.
1 1. A pot with paste can be cooked with fire. In the meantime, keep stirring to prevent the batter from settling in the pot, and pour in the prepared batter before it boils.
12, keep stirring to avoid boiling.
13. Boil the slurry and add the blanched celery leaves and dried amaranth.
14, pour in fried bean sprouts, add noodles, add lettuce and stir well.
15. Stir with a spoon and add salt when the noodles are cooked.
16, add leek, stir well and season with chicken essence.
17, put it in a bowl, put the pickled celery pieces on it, and sprinkle with sesame sauce to eat beautifully. Fans are ready.