practice

1. 1 handful of Jiangxi rice noodles, the weight of which should swell about three times

2. After the water in the cauldron is boiled, add the dry rice noodles, and turn the dry powder with chopsticks from time to time to prevent it from sticking to the bottom of the cauldron

3. After the water is boiled again for about 7 or 8 minutes, turn off the fire, cover the lid (at this time, the rice noodles still have a hard heart), and then stew for 1 minutes. Rinse repeatedly until the color of the water becomes clear

6. Soak the rice noodles in cold water for later use

7. Before eating, boil the water in the pot, cook the rice noodles in cold water in hot water for 1 minute, and then take them out

8. Braise the beef brisket, stew the white radish and leave the soup water

9. Cook the rice noodles.