Ingredients details

An appropriate amount of white radish

An appropriate amount of sweet potato vermicelli

An appropriate amount of sweet potato starch

An appropriate amount of ginger

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An appropriate amount of dark soy sauce

An appropriate amount of salt

An appropriate amount of five-spice powder

An appropriate amount of pepper oil

An appropriate amount of green onion

Five-spice flavor

Steaming process

One hour of time

Easy difficulty

Steps of making braised rice

1

Cook the sweet potato vermicelli in a pot of boiling water until it is transparent and has no hard core.

2

Chop the white radish into shreds, chop and squeeze out excess water.

3

Chop green onions and ginger.

4

Use Sichuan peppercorns, ginger, etc. to fry Sichuan peppercorn oil.

5

Put the vermicelli, chopped radish, chopped green onion and ginger, sweet potato starch, dark soy sauce, five-spice powder, pepper oil, salt, etc. into a basin.

6

Use slightly hot water and mix well.

7

After making it even, you can place your hands in the water and pat them flat.

8

You can add plastic wrap for a few minutes.

9

Hand-boiled water will not stick to the stew

10

After the photo is taken, you can pat and stew according to the size of your own pot sub size.

11

The oil temperature can be slightly higher. Place the patted stew into the oil pan along the edge of the pot.

12

When one side is fried, you can use a spatula to help flip it over.

13

Fry until the stew is formed and can be taken out.

14

Put the fried stew in a steamer for more than half an hour until cooked.

15

It can be taken out of the cage when cooked, and the pliable and fragrant stew is ready.