1. Take a thick-bottomed pot (too thin and easy to paste), mix the broad bean flour, salt, and water and stir evenly. Turn on a medium-to-low fire and heat while stirring. Slowly, some transparent solids will be produced in the pot. Continue to keep the medium and small heat while heating While stirring
2. After boiling and the whole pot becomes a transparent paste, continue to stir and heat for 1 minute, then turn off the heat
3. Find a flat-bottomed glass container (without oiling) and pour the boiled broad bean paste into the container, flatten the surface slightly, and let it sit for about 3-4 hours to let the broad bean jelly cool completely
4. Mix the vegetable oil, chili noodles, salt, pepper, dried shrimps and star anise in a small bowl, add half a spoon of minced garlic, mince the shallots and put them in the spice oil, mix the spice oil evenly, pour the remaining minced garlic into warm water to make the garlic water
5. Put the spice oil in the microwave and microwave for 1 minute to 1 minute and a half on medium heat. When the oil turns into red oil, you can smell the rich spice flavor. Pour in roasted sesame seeds and white sugar while it is hot, mix well, wait for the spice oil to cool slightly, add light soy sauce and rice vinegar, add appropriate amount of garlic water and minced garlic, mix well
6. Take out the cooled broad bean jelly and cut into thin strips, cut the red and green peppers into chili rings, and chop the coriander
7. The broad bean jelly is served on a plate and topped with cold sauce,
