You need to soak it in boiling water first. After a few hours, it will become soft. Then when you start cooking, boil the water and put the rice noodles in. After the water boils, you can stop the fire and add the ingredients. .

One: Ingredients: sweet noodle sauce, Pixian bean paste, chopped red pepper, salt, MSG, pepper, white sugar

Chopped green onion, minced ginger, minced garlic oil, cabbage, celery, meat slices, pepper powder, etc.

Condiments The quality is very important and directly affects the taste of the finished product.

Preparation of chopped red pepper: Choose dry red croissant chili pepper (to increase color) and dried chili pepper (to increase flavor)

Choose the amount of Chaotian pepper (to increase spiciness) according to your own taste.

Rising rice noodles: First, boil the rice noodles in a pot until they are soft, about 7 minutes old, then add cold water to continue rising

and set aside.

Stir-fry: fry the pan with bright oil, add oil, stir-fry the red pepper, stir-fry the green onion and ginger, add the bean paste and stir-fry until fragrant, add the meat slices (the meat slices are best with the gravy for a tender texture)

Add sweet noodle sauce and green leafy vegetables to the raw meat pieces, add water, add salt, pepper, MSG, pepper, sugar, set the taste, bring to a boil, add rice noodles,

Bake for a while, add minced garlic. Remove from the pan. The principle of mixing noodles is similar to that of fried rice noodles, except that sweet noodle sauce and bean paste are not used, tomato sauce is used, and green onions are replaced with onions. The stir-fried vegetables are not mixed with the noodles and cooked, but are directly put on the plate and set aside.

Another type: Ingredients: Thick rice noodles (this is more suitable for me, I have made it once before, it is very thin, not as good as this),

Two chicken legs Meat, some green bean segments, and Pixian bean paste; Method:

1. Wash the chicken legs and put them in a pot, add water and cook for about half an hour, skim off the blood and leave the chicken soup;

2. Take out the almost cooked chicken legs and cut them into strips. Chop the onion, ginger and garlic into minced pieces and set aside;

3. Blanch the beans in boiling water and take them out to prevent the beans from not being cooked properly. Boil the rice noodles in water in a pot, and run it through cold water to maintain its springiness;

4. Put oil in the pot, wait until the oil is hot, add onions, ginger, and garlic and stir-fry until fragrant, then add in County bean paste, stir-fry, then add chicken, beans, and finally rice noodles, stir-fry together, add a little or no salt, and when the stir-fry is almost done, it is ready to serve.

Others: I think this is not quite authentic, but you can refer to:

1. Put the rice noodles into a pot of boiling water and cook until they are almost cooked. When the rice noodles are slightly swollen, take them out and rinse them with cold water (Afu said this can reduce the adhesion between the rice noodles).

2. Add oil to the wok, and when it is about seventy-cooked, add shredded pork, dried ginger, chili pepper, and chopped crispy vegetable shreds, stir-fry, pour some "rice wine" on it, and when it is seventy-cooked, add rice noodles. At this time, hold the wok in your hand and stir-fry with your wrist. You cannot turn it with a shovel. If your wrist is weak, you can use chopsticks to turn it. When the rice noodles are cooked, add MSG and chopped green onion, then remove from the pot and put on a plate.