Preparation materials: dried rice noodles, lean meat, Chinese cabbage, salt and sesame oil.
Production steps:
1, dry powder soaked in hot water for half an hour.
2. Boil a pot of water, add the soaked powder, and boil until the water becomes turbid.
3. It is obvious that the powder is boiled soft, fished out, cooled with cold water, and washed the surface starch.
4. Cut the pork while cooking the powder. This is to remove the flesh and blood, and it is better to use tenderloin or lean meat with a little fat. The Chinese cabbage is washed in advance. It is suggested to marinate the starch meat with less salt and oil for a few minutes, which is delicious.
5. Boil the pork in cold water to make the soup taste, and pay attention to the foam in the process. Like tender meat, use bones to cook soup, and then put meat when putting vegetables at last.
6. Take out the pork when the water is boiling and the meat is cooked to avoid overcooking, so prepare more broth to make it strong.
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.