1.

Soak the vermicelli in boiling water and cover it to make it soft.

2.

Slice the onion and put it in the meat with ginger. Add seasoning into the meat at one time, stir and marinate 15 minutes.

3.

A small bowl of flour, kneaded with water.

4.

Roll into dough, put some oil on the dough, and put the oily side on the grate.

5.

Soak the vermicelli in a bowl, neither too soft nor too hard.

6.

Put the vermicelli and meat together, then pour in the rice flour, and stir until it reaches the rice flour.

7.

It looks very loose and non-sticky, then pour it into the pot, boil the water and turn to medium heat for 30 minutes.

8.

There is also a chopped green onion, sprinkled on it, which tastes very refreshing.