Spices I use simple, is a small piece of hot pot base and a small spoon Pixian bean paste; sugar, pepper, dry chili, ginger and garlic, Tong Tong did not add.

Note: buy back the flower armor can drop a few drops of sesame oil and so it spit under the sand.

Start operation: boil water in the pot, cold water in the pot, open the smallest fire, as soon as the opening of the flower armor immediately use chopsticks to clip out, into the cold water, open one immediately clip one, to be all clip out, clean and spare.

Maybe some people will say, this way to do the flower armor will lose the fresh flavor, but looking at the pot full of frothy muddy water, I think it is better to blanch a blanching

Another: this time you can be next to the stove on the side of the water to cook the rice flour first with a small fire on the burner.

Hot oil in a frying pan, put the appropriate amount of hot pot base and PI county bean paste, small fire to the base of fried, fried, fried red oil.

Use the noodle bowl to measure a large half bowl or bowl of water, pour into the pot to boil, small fire first cooing.

Water boiling under the rice noodles, cook until you like the texture, turn off the fire (I buy rice noodles do not need to soak).

When the rice noodles are almost ready, pour the processed flower armor into the hot pot material, cook for 1 minute to turn off the fire, cook for a long time meat to shrink.

That is: the rice noodle cook good flower armor also cook good at the same time.

The rice noodles into the noodle bowl, pour the soup and flower armor, cut a few pieces of green onion thrown in, get it done