1, materials: Guilin rice noodles 350g, preserved eggs 1, Chinese cabbage 50g, ginger, garlic, coriander, sesame oil, Chili oil, soy sauce and vinegar a little.

2. Wash the cabbage, scald it with boiling water for one minute, remove it, drain it in cold water, and cut it into shreds for later use.

3. Cut preserved eggs into crescent petals, chop ginger and garlic, and chop parsley.

4. Blanch Guilin rice noodles in boiling water for one minute, remove cold water and drain; I bought wet Guilin rice noodles. If it is dry, I should cook it first.

5. Put rice flour, cabbage, Jiang Mo and minced garlic into a bowl, add a proper amount of salt, pour in a little sesame oil, soy sauce, Chili oil and vinegar, and mix well; Put the cut preserved eggs into the mixed rice flour and add coriander.