Ingredients: Xinjiang rice flour 1 50g, a handful of celery, ham sausage1root.

Accessories: 5 cloves of garlic, 60 grams of bean paste, 40 grams of sweet noodle paste, 20 grams of spicy oil, oyster sauce 10 grams, 3 grams of fine sugar, and pepper 1 g.

1, Xinjiang rice noodles are difficult to cook, so it needs to be soaked in water one night in advance, preferably 12 hour, which is easier to cook.

2. Then start making soul sauce. Pour bean paste, sweet noodle paste, fine sugar, pepper, spicy oil and oyster sauce into a bowl and stir well.

3. Then prepare some side dishes, clean the celery and cut it into sections, peel and slice the garlic, and cut the ham into pieces.

4. Boil the soaked rice noodles in hot water for about 12 minutes and then take them out. As long as the rice flour is crushed when pinched, it is cooked without hard core. Remember to cool the cooked rice noodles.

5. Burn the oil from the pot. After the oil is hot, put the garlic slices into the pot first, and stir-fry the fragrance in the middle fire. Friends who can eat spicy food can also add some millet spicy to fry together at this time.

6. Then pour in celery and ham sausage and stir-fry for about 1 min.

7. Pour in the sauce prepared before, add half a bowl of water and stir well. Turn to low heat and cook for about half a minute.

8. Finally, pour in the cooked rice noodles, stir-fry over high heat until the sauce is thick, and then turn off the heat and take out the pot.