Sour and Spicy Noodles

1. Rinse sweet potato flour with water and do not soak it soft.

2. Spread the baby bok choy at the bottom of the clay pot.

3. Put an appropriate amount of oil into the pot and stir fry the peanuts for later use.

4. Heat the wok with cold oil and fry the chicken wings over low heat.

5. Fry until the surface turns slightly yellow.

6. Pour in an appropriate amount of water, add scallions, ginger, star anise, and cinnamon, and bring to a boil over high heat for five minutes.

7. Add an appropriate amount of salt.

8. Take another pot and add a spoonful of Pixian Douban Sauce to the hot pot with cold oil. Stir fry over low heat until red oil is produced.

9. Add chopped scallions and ginger and stir fry until fragrant.

10. Pour the chicken wing soup into a red oil pot and cook over high heat for 2 minutes.

11. Place the washed vermicelli on top of the cabbage and pour in chicken wing soup. If there is less soup, pour in some clean water. Cover and bring to a boil over high heat for five minutes.

12. Take a small bowl and add 3 tablespoons of light soy sauce, 5 tablespoons of vinegar, and 1 tablespoon of oyster sauce. Stir well and pour into a clay pot. Turn off the heat.

Finally, add peanuts, minced garlic, and cilantro to eat.