2Chop scallions and set aside. Dry a bowl. Put ginger and garlic into the bottom of the bowl (crushing without tools can also affect the taste). Put sesame and chilli on top.
3Put oil in the pot, put pepper and pepper, fry in small heat, and throw them out when pepper and pepper are black. The remaining oil in the pot is heated.
4Pour hot pepper and pepper oil into a bowl filled with chili pepper crumbs. Mix it quickly with clean chopsticks. Then add chopped onions and peanuts and stir them for a few times.
5Add soy sauce, cooking wine, vinegar, raw soy sauce, sugar, mix well, add 100g hot broth (no broth can be replaced by chicken powder and boiled water, no chicken powder can be added boiled water, you can taste, if you feel the weight can continue to add high soup to adjust)
6Boil the wok with water for 8 to 10 minutes. Boil the water over a low heat. Boil the clouds for another two minutes. Be careful not to boil them.
7Boiled Yuntong control water into the prepared soup bowl.
8Complete. After a minute or two, the best way to eat is to inhale the soup with Yuntong slightly.
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