Hebei Snack - {Spicy and Fragrant Fried Skin Residue}

1. Prepare sweet potato vermicelli (preferably the kind that can be cooked directly without soaking), chopped scallions, ginger, garlic, and thirteen spices for later use

2. Cut red and green chili peppers into shreds for later use, and prepare sweet potato starch

3. Once the sweet potato vermicelli is cooked until soft, it can be removed. It should not be cooked too much, otherwise the finished product may not have enough texture. Add half of chopped scallions, ginger, garlic, thirteen spices, salt, and chicken essence, stir well while hot

4. After mixing, spread the vermicelli flat in a clean container. Mix the sweet potato starch with water to form a starch slurry, pour it in, and cover the surface of the vermicelli

5. Use the remaining starch slurry to level the surface, then steam on high heat in a steamer for 15 minutes until the starch slurry is transparent, take it out and let it cool

6. After cooling, remove the powder and cut it into the size you like

7. Loosen the oil in the pot, heat it up, add the powder pieces and stir fry until it doesn't stick. Remove from the pot and drain off the oil

8. Pour out the oil, brush the pot, and then turn on low heat again. Bake the Sichuan peppercorns with less oil until fragrant

9. Put the Sichuan peppercorns aside or remove them. Then add shredded red peppers, onions, and the remaining chopped scallions, ginger, and garlic, stir fry until fragrant

10. Pour in the powder chunks, stir fry over medium heat, and spray cooking wine along the edge of the pot

11. Add soy sauce, sugar, and a little salt (if you added enough before, you don't need to add it separately)

12. Before serving, add shredded green peppers and sprinkle with white sesame seeds