Ingredients

Main Ingredients

Ordinary rice 50 grams

Thirteen spices (or five-spice powder) moderate

Glutinous rice 50 grams

Homemade Vermicelli Rice Noodles for Steamed Meat

1.

Mix the two kinds of rice and soak it for 3 hours, then drain the water and put it into a pot. Take care not to put oil.

2.

Stir-fry over medium-high heat to remove moisture, then reduce heat to low and continue dry roasting.

3.

Stir-fry until the surface is golden brown and cracks or blooms like popcorn, then turn off the heat.

4.

After it cools, place it on a sheet pan and roll it out with a rolling pin. Rolled Chengdu according to their own taste to choose, I like to eat not too broken so rolling a little lighter, you can also use a wallbreaker to break, more delicate. Then it will be served in a bowl and set aside.

5.

Add the appropriate amount of thirteen spices or five-spice powder, stir well with chopsticks.

6.

The fragrant rice noodle is ready