1, practice one: prepare the ingredients. Jiangxi rice noodles, lean meat, chili, garlic, garlic, ginger, cabbage, bean sprouts, oil, soy sauce, chicken essence. Jiangxi rice noodles first washed with water, pot on the water, cooked hot, put the rice noodles into the pot to cook soft, repeatedly rolled with chopsticks to avoid rice noodles sticking to the pot, after the rice noodles are soft, fished out; quickly soak in cold water for 5 minutes boiled powder, drained with a leaky basket; lean pork slices, marinate with soy sauce, salt for 10 minutes. Then on the frying pan, stir fry, standby; again on the oil, the garlic cloves cut into sections, as well as garlic, chili peppers, cabbage, put into the pan and stir fry for 2 minutes, put the fried lean meat into the stir fry vegetables, sprinkle half a spoonful of salt, wait; the drained rice noodles grab a handful into the pot, put the right amount of soy sauce, stir fry for about 3 minutes, chili peppers, cabbage, and other vegetables, concealed meat and rice noodles are mixed together, add the right amount of chicken essence, up to the pot can be.

2, practice two: prepare the ingredients. Jiangxi rice noodles 150 grams, 80 grams of lean meat, 100 grams of mung bean sprouts, 100 grams of small greens, millet chili 4, a piece of ginger, three cloves of garlic, soy sauce, salt, oil, corn starch, black pepper, sesame oil. rice noodles in advance with cool water to fully soak soft, soak to the extent that the chopsticks can easily clip off; lean meat cut into shreds, add a little soy sauce, salt, corn starch, scratch well, and then add a little sesame sesame oil and mix well; ginger and garlic cut into minced, millet chili cut into small circles; pot add the right amount of oil to heat, add shredded meat and stir-fry; add millet chili, ginger and garlic minced, stir-fry evenly; add a little boiling water, continue to stir-fry; add the rice noodles and stir-fry until the rice noodles cooked; add mung bean sprouts, small oil vegetables, stir-fry break, add the right amount of salt and soy sauce and stir-fry evenly.

3, practice three: prepare the ingredients. Dry rice noodles, pork, cabbage, chili peppers or chili noodles, pepper, garlic, green onions. Sit in a pot of water, boil it, add some salt, and then put in the dry rice noodles; after putting in the rice noodles, use chopsticks to stir it from time to time. Prevent the rice noodles at the bottom from sticking to the pot; after cooking, rinse with tap water to let the rice noodles cool thoroughly. Use a sieve to fill the cooled rice noodles, or another container that can leak water. Then cover with a single layer of washed and wrung out saran wrap. Prevent the surface of the rice noodles from drying out too much; shred cabbage and pork, chili pepper and garlic; heat a wok and add oil; when the oil is hot, add pork, garlic and chili pepper; sauté cabbage until cabbage is soft; add pepper and chili pepper; turn down the heat, and set aside the vegetables on the bottom of the wok to prevent them from sticking to the wok after being put on top of the rice noodles; put in the rice noodles, and add salt, sugar and dark soy sauce. After the seasoning is done, turn the pan over with your left hand and use chopsticks or a spatula with your right hand to assist in stir-frying; add chopped green onion before starting the pan.