Sour and Spicy Cold Noodles

1. Mix 3 taels of pea starch and an additional 4 taels of water evenly. Also known as 2.3 pounds of water, bring to a boil and turn to low heat. Slowly pour in the pea flour mixture and stir while pouring. Stir continuously until the pea paste becomes transparent. Stir up the small bubbles in the pot, and the pea paste has been cooked.

2. Take a bowl and spread a small amount of oil evenly in the bowl to avoid sticking. Pour the boiled pea powder into the bowl until it is completely cooled. After cooling, remove the jelly and use a scraper to scrape out an appropriate amount of jelly. Pour it into a bowl and set aside for later use.

3. Take another bowl and add an appropriate amount of garlic, salt, chicken essence, and 2 tablespoons of white sugar. Then add 2 tablespoons of vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 2 tablespoons of cold water, stir to make a seasoning sauce and set aside.

4. Pour chili powder and cooked sesame seeds into a bowl, stir well and set aside. An appropriate amount of scallion slices and ginger slices. An appropriate amount of Sichuan pepper, white cardamom, star anise, cinnamon, and fragrant leaves. Heat up the pot, add an appropriate amount of oil, add scallions and ginger slices, and fry over low heat until fragrant. Then pour in damp spices and fry slowly over low heat until fully fragrant. Remove all scallions, ginger, and spices from the pot. In a chili powder bowl, add an appropriate amount of dried purple perilla leaves. Pour the cooked oil into the chili bowl multiple times and stir evenly.

5. Pour an appropriate amount of seasoning sauce into the jelly bowl and sprinkle with an appropriate amount of peanuts. Drizzle the boiled red oil onto the jelly and sprinkle with chopped green onions. It's delicious and ready to serve.

6. Finished product drawings