Pork:1; ? Eggs:1; ? Mung bean sprouts:1;

Cooking wine: appropriate amount; ? Balsamic vinegar: appropriate amount; ? Spiced powder: appropriate amount; ? Zanthoxylum bungeanum: appropriate amount; ? Onion: appropriate amount; ? Salt: appropriate amount; ? Garlic: appropriate amount; ? Ginger: appropriate amount; ? Soy sauce: appropriate amount; ? Salad oil: appropriate amount; ? Soy sauce: appropriate amount; ? Starch: appropriate amount; ? Onion: appropriate amount;

The practice of frying rice noodles

1

Remove the roots of bean sprouts, wash and drain, cut the onion into sections, and chop the garlic (the most commonly used side dish of fried rice noodles in Guangdong is bean sprouts).

2

Put the rice noodles into the pot, add 80 degrees of boiling water and soak the rice noodles for about 5 minutes.

three

When the rice noodles can be scattered with chopsticks, rinse them with cold water, and then pour them into the drain basket to drain the water.

four

Shred lean meat, add two slices of ginger and marinate with soy sauce, soy sauce, cooking wine, balsamic vinegar and starch for 10 minute.

five

Two eggs, add a little cooking wine and salt to break up.

six

Put the right amount of oil in the pot, saute the garlic and pour in the egg liquid.

seven

Stir-fry the eggs quickly, continue to add shredded pork, stir-fry until the shredded pork changes color, and add rice flour.

eight

Add the right amount of soy sauce when frying. This step is best to stir fry with chopsticks, and the rice noodles should not be fragile. Stir-fry until the color is even, then add bean sprouts, shallots and shallots, add a small amount of spiced powder and pepper, stir well and turn off the heat.