1, make the meat sauce of rice noodles. Ingredients: two spoonfuls of Pixian watercress, one spoonful of fresh spicy slices, one spoonful of sweet noodle sauce, half a spoonful of pepper, half a spoonful of pepper powder, appropriate amount of dried bean curd, and appropriate amount of diced meat: put cold oil in a hot pot, pour in dried bean curd, stir-fry until bubbles appear on the skin, press it with a shovel until it feels dry, and then remove the dried bean curd for use. Stir-fry the diced meat until it is raw. Pour oil into the pan, add Pixian watercress, stir-fry red oil with low heat, then add fresh spicy slices and stir-fry for a while. Then add the diced meat. At this time, turn on the fire and stir-fry constantly, and stir-fry the water in Pixian watercress, spicy slices and diced meat. Stir-fry until the oil bubbles in the pot change from big fish's eye bubbles to small and dense, and basically stir-fry in water. Pour in the fried dried bean curd, add pepper and pepper powder and stir-fry for 3-5 minutes. Make it mix evenly. It's best to add a little sweet noodle sauce and stir well. Give the meat sauce a sauce flavor. Put it in a container until it gets cold, and then put it in the refrigerator. Can be stored for half a year without deterioration.

2, the production of rice noodle meat sauce. Ingredients: minced meat, pepper, soybean oil, Sichuan oil and Chili powder. Step: Heat the oil and add pepper. This step is also very important, which is the source of hemp flavor. If you like the feeling of mala Tang, put more Chili. Fry Zanthoxylum bungeanum until it is fragrant, and you can get oil. After the oil is heated again, add ginger slices and minced meat, copy it, then add pepper, Sichuan oil and meat sauce and move it to red. Spicy meat sauce with rich flavor is out of the pot.