Production steps:
1. First, soak the dry powder in hot water for half an hour.
2. Boil a pot of water, add the soaked powder and cook until the water becomes turbid.
3. It's obvious that the powder is boiled soft, take it out, cool it with cold water, and wash the surface starch.
4. Cut the pork when cooking the powder. This is to remove the flesh and blood, and it is better to use tenderloin or lean meat with less fat. Wash Chinese cabbage in advance. It is suggested that starch meat be marinated for a few minutes with less salt and less oil, which is delicious.
5. Cook the pork in cold water to make the soup tasty, and pay attention to the foam in the process. I like tender meat, make soup with bones, and then put meat when I put the dishes at last.
6. When the water is boiling, take out the pork when the meat is cooked to avoid overcooking, so prepare more broth to thicken it.
7. Don't turn off the fire, then put the rice noodles in the pot and cook until the pot boils.
8. Put the cabbage and pork into the pot and cook until the vegetables are cooked.
9. Finally, add salt and sesame oil to serve.