1. Dice turnip and celery;
2. About 50g starch, we made four bowls;
3. Mix the starch into water starch, not too thin or too thick. When mixing water, there is no starch;
4. Boil four bowls of water in the pot. Pour the water into the water slowly after boiling. Pour it slowly and stir it at the same time. Otherwise, it will form lumps and affect the taste. When boiled, it will bubble;
5. Use the shovel to cut off the thin beancurd slices gently;
6. Put the sliced bean flower slices into the boiled starch paste gently and let it boil again;
7. Take a bowl and pour in proper amount of soy sauce, vinegar, chili oil, Zanthoxylum and monosodium glutamate. Take another clean pot and add water to cook vermicelli;
8. Scoop in the bean starch paste into the bowl, fill it with six or seven points, and then put in a proper amount of cooked vermicelli;
9. Sprinkle with celery, diced turnip and fried peanut!