1, raw materials: dried rice noodles, celery stalks, bean sprouts, vegetables, mushrooms, green peppers, beef (chicken) meat and pickles. Bean paste, tomato sauce, dried pepper, soy sauce, cooking wine, monosodium glutamate, chicken essence, sugar, salt and spices.

2. If dry rice noodles are used, pour in just boiled water and soak the rice noodles for 20-30 minutes. According to the variety of rice flour, if it is not soft enough, you can pour out the water and pour in new boiling water 10 minutes until it is soft.

3. Start processing side dishes when soaking rice noodles. Wash all side dishes, cut celery and mushrooms into small pieces and diced, shred green peppers, chop dried peppers and slice meat for later use.

4. Pour the oil into the pot. When the oil is hot, stir-fry the dried peppers with low heat, pour in the sliced meat and cook them with low heat.

5. Pour in watercress and stir-fry red oil, then spray a little cooking wine, add tomato sauce and all the side dishes and stir well.

6. Add comprehensive spices (into the meat) and appropriate amount of soy sauce to continue to stir fry.

7, you can add a little water, cover and cook for a while, then pour in the soaked rice noodles with moderate hardness.

8, keep the fire, stir fry, if it feels too dry, you can add a little water until the rice noodles and side dishes are evenly mixed, the rice noodles are wrapped in thick sauce, the hardness is moderate, and the side dishes are cooked and soft, then turn off the heat and take out the pot. Xinjiang fried rice noodles are ready.