1. 1, sticky rice noodles should be boiled in water, not too much water.

2.2. Make it into this thick paste.

3. Slice ginger, pat garlic flat, slice meat and cut chopped green onion.

4.4. After the pot is boiled, add ginger and garlic, stir-fry until dry, and then add oil and salt.

5.5. Stir-fry lean meat, stir-fry mung beans, and then boil the soup.

6.6. After the water boils, slowly pour a layer of rice paste along the edge of the pot with a spoon.

7.7. Wait for the rice paste to solidify.

8.8. Then shovel the solidified rice paste into the soup. Repeat steps 7-9. Until the rice paste is used up. Cover the pot and cook for another three minutes. Turn off the fire and let it out.

9.9. Sprinkle with chopped green onion. You can eat now. Sweet and smooth pot edge!