Take a thick-bottomed pot (too thin and easy to paste the bottom), mix the broad bean powder, salt and water, stir evenly, heat on medium and small heat, stir while heating.
Slowly, some transparent solids will be produced in the pot, and continue to keep the medium and small fires while stirring.
After boiling, the whole pot becomes a transparent paste, continue to stir and heat for 1 minute, then turn off the heat.
Find a flat glass container (without oiling), pour the cooked broad bean paste into the container, flatten the surface slightly, and leave it for about 3-4 hours to completely cool the broad bean jelly.
Vegetable oil, chili noodles, salt, peppercorns, shrimps, octagonal, mixed in small bowls, add a small spoonful of minced garlic, diced shallots into the spice oil, mix the spice oil evenly
Pour the warm water into the remaining garlic.
Put the spice oil into the microwave oven, medium heat for 1 minute to 1 minute and a half. When the oil turns into red oil, you can smell the rich flavor of the spices. Pour the fragrant sesame and sugar into the mixture and mix well.
Wait for the spice oil to cool down a little. Add soy sauce and rice vinegar.
Add appropriate amount of garlic water and minced garlic, mix well
Take out the cooled soy bean jelly, cut the thin strips,
Red and green peppers cut into pepper rings, chopped parsley
Broad bean jelly powder, topped with cold sauce,
Sprinkle with coriander and red and green pepper
I bought the broad bean powder in a small shop selling rice and noodles on the market.