1. Wash mung beans and soak them in clear water 10 hour;
2. Beat into soybean milk;
3. Put it in a container and let it ferment naturally until the taste turns sour; (about 1-2 days)
4. Wash celery, blanch and dice; Soybeans are cooked with salt and star anise; Soak dried sesame leaves in hot water to soften, wash, and continue to soak in hot water for 2 hours;
5. When the fermented slurry is boiled to 80℃ in the pot, a layer of foam will appear on the surface of the slurry. At this time, pour a little sesame oil and then gently beat it with a spoon. After the foam disappears, the slurry will become fine and smooth. Add noodles, sesame leaves and salt, cook for 5 minutes, and add chicken essence;
6. Sprinkle with soybeans, celery, sesame oil and Chili oil.