2. Jiangxi rice noodles are washed with water, added with water and cooked. Cook the rice noodles in the pot until they are soft, and roll them repeatedly with chopsticks to avoid the rice noodles sticking to the pot. When the rice flour becomes soft, take it out.
3. Soak the cooked powder in cold water for 5 minutes quickly and drain it with a colander, which takes about 1 hour, so that the fried powder will not be too rotten and will not stick to the pot. My husband's family used to do catering. He said that after their powder was dried like this, it could be left all day. If someone wants some fried powder, they just need to take out the drained rice noodles and fry them directly, which is fast, efficient and non-sticky.
4. Slice lean meat and marinate with soy sauce and salt 10 minute. Then fry it in the oil pan and pick it up for later use.
5. Add oil, cut garlic seedlings into sections, and stir-fry garlic, peppers and Chinese cabbage for 2 minutes. Put the fried lean meat into the stir-fry and sprinkle with half a spoonful of salt for later use. Generally, when the fire is big, it will get up, and it feels like a snack shop.
6. Grab a handful of drained rice noodles and put them in the pot. Mix them with the ingredients in the fourth part and stir fry. Add the right amount of soy sauce, and the rice noodles will turn yellow and black. Then lift the pot and stir-fry the vermicelli in the air. That feeling is really like a great chef. Stir fry for about 3 minutes. Mix pepper, cabbage and other vegetables with rice flour, add appropriate amount of chicken essence, and take out the pot. A delicious Jiangxi rice noodle is success!