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1. Soak peanuts in advance and wash and immerse them into the pot, then put the star anises into the pot for cook.
2. Cut the sweet potato vermicelli into sections and soaked in water for 20 minutes.
3. Cut the scallion and ginger into pieces, cut bean curd skin into tiny bit, and wash and cut the spinach for later use.
4. Mix millet flour or corn flour with water to form a paste.
5. Heat the pot and add oil, add a little salt to heat, and then add the scallion and ginger to fry.
6. Pour the boiled peanuts and soup together into the pot, and then add the prepared bean curd skin and sweet potato vermicelli.
7. Add a little water and white pepper powder for boil.
8. Add the millet paste and mix it with other ingredients in the pot, boil for 10 minutes with small fire, add a little salt and spinach, and then they can go out of the pot.
Half a piece of scallion, a small piece of ginger, appropriate amount of soaked peanuts, half a piece of bean curd skin, two star anises, 2 grams of pepper powder, 200 grams of spinach, a small handful of sweet potato vermicelli, appropriate amount of millet flour or corn flour, 10ml vegetable oil, 2 grams of salt, 1000ml water
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