2. Leave half the water in the pot and soak the vermicelli, so as not to harden the vermicelli. Pour the other half into another small pot, and put the stewed meat foam, broth and onion and ginger foam into the second small pot.
3. When stirring to warm water temperature, add high-viscosity glutinous rice flour, continue stirring, add a little salt, and then stir together. After stirring well, put this small pot on the stove and cook it until it is jelly-like. Turn off the fire first.
4. Pour the water out of the vermicelli, pour the vermicelli into the sauce pot, stir the sauce and vermicelli evenly, then cook on the stove, stir while cooking, and crush the vermicelli to make the sauce and vermicelli completely integrated.
5. When the vermicelli and thicken are evenly mixed and very tough, turn off the fire. Smooth the surface with a spoon, cool it and put it in the refrigerator.
6. Stew the cooked vermicelli out the next day, which is already very elastic. Buckle it out, hold it in your hand and shake it gently, and the stewed vermicelli will shake slightly, and the stewed vermicelli will be ready. You can eat it directly or add it when cooking.