1. Wash white peanuts, add a little cool white peanuts in a blender and stir to make peanut paste.
2. Add clear water to the peanut pulp and let it stand for about 20 minutes, filter out the peanut residue, and reserve the peanut pulp.
3. Knead the flour and water into a dough, wake up for half an hour, and make a hand-rolled noodle.
4. Sprinkle a little flour on the hand-rolled noodles to prevent sticking.
5. Heat a pan with cold oil, sauté the diced green onion and ginger, pour the peanut paste, and add a little bit of star anise powder and pepper powder.
6. After the pot is boiled, put the noodles and bean sprouts in the pot and cook, add the leek segments and cook for another minute.
7. Add the coriander, add some salt, and just boil.
Tips:1: Use white peanuts.
2: No need to put MSG.
3: The peanut milk has a consistency, and the noodles should be cooked less.
