1-2 servings (tangy and spicy, very appetizing, easy to accidentally eat too much):
1 can LOUU Plum Pickled Lotus Root (about 3-4 pieces)
2 bundles Chung Nong Vermicelli
1 can Pickled Skinless Chilies with Magao (about 1-2 pieces)
1 can Jiangji Spicy Fermented Tofu (about 1-2 tablespoons)
1 bottle Zhichu Sesame Oil
2-3 Red Chili Peppers
About 20g Chili Powder
About 30g Black Vinegar
About 15g Soy Sauce
Green Onions, as desired
White Sesame Seeds, as desired
2 cloves Garlic
Sugar, to taste
Mix minced garlic, chopped red chili peppers, and chili powder in a bowl.
Heat Zhichu Sesame Oil in a pan, about 1cm deep, until it’s hot and starts to simmer.
Pour the hot oil over the mixture of garlic, chili peppers, and chili powder in the bowl. Stir well to combine.
Add white sesame seeds, soy sauce, black vinegar, and sugar to the mixture.
Boil the vermicelli in boiling water for about 2 minutes, then remove and cool it in cold water.
Place the vermicelli in a bowl, drizzle with the sweet and spicy sauce, add the skinless chili (cut into segments) and the chili bean curd, then top with LOUU pickled plum lotus root and garnish with chopped scallions. Your dish is now ready!