Ingredients: dried rice flour 150g, pig forelegs 50g, green vegetables 50g, eggs 1 piece, millet pepper 20g, soy sauce 3 tbsp, cooking wine 2 tbsp, glutinous rice wine 2 tbsp, soy sauce 1 tbsp, salt, chicken powder and chopped green onion.

Steps:

1, prepare the ingredients.

2, 150 grams of dry rice noodles into the pot, cook for 7-8 minutes, the best degree can be cut off with your fingertips.

3. Take out the cooked rice noodles and soak them thoroughly in cold water for later use. Novices can add a little cooking oil and hold it tightly to prevent it from sticking to the pan when frying.

4. When cooking rice noodles, shred the pig's front legs, add 5 ml of cooking wine and 5 ml of soy sauce, and add a little cooking oil to catch well.

5, millet pepper washed and cut into small pieces for use.

6. Break the eggs and beat them quickly until the egg liquid is rich in bubbles.

7. Open the wok and add a little cooking oil to make the wok moist. After smoking, add enough cooking oil to continue heating.

8. When the oil temperature in the pot is 80% hot, add the egg liquid and stir fry quickly.

9. Immediately add shredded pork and continue to stir fry until it becomes discolored and broken.

10, add small vegetables and stir-fry them with millet pepper until cooked.

1 1, then add the drained rice flour, add 20ml of light soy sauce and 5ml of light soy sauce for color matching, stir-fry over high fire for1~ 2min, and stir-fry the rice flour and side dishes until cooked.

12, stir-fry until hot, add a little salt and chicken powder to taste, add a handful of chopped green onion, pour 20 ml of cooking wine along the side of the pot, stir-fry for three or four times and serve.

13, fresh, spicy, salty, and rich in rice flour, which is the feeling of powder that can't be stopped.