Naxi chickpea jelly

Method

1. 1 Mix chickpea flour with cold water in a ratio of one part flour to four parts water, then strain through a sieve.
2. 2 Cook over medium heat, stirring constantly for 15 minutes until the mixture thickens and becomes glossy.
3. 3 Chickpea flour gives jelly a yellow color and a nutty flavor, unlike green bean flour jelly which is white and translucent.
4. 4 Pour into molds, let cool, and refrigerate for 4 hours to allow the mixture to firm up.
5. 5 Cut into 2 cm squares and arrange in a bowl without rinsing.
6. 6 Roast dried chilies, then grind them and sauté them in hot oil, mixing them with vinegar, garlic, Sichuan peppercorns, and crushed peanuts.