The raw materials of pot-stewed vegetables can be beef (preferably beef tendon) and pig viscera (liver, tongue and belly). After cleaning the selected raw materials, put them into the boiled marinade, add a proper amount of refined salt, boil them with strong fire, then marinate them with low fire, take them out and cool them, and then cut them into thin slices to get the marinade. At this time, the brine in the pot is completely ready. In addition to beef and pig offal, pot-cooked meat is often used in braised dishes. The so-called "pot-roasted meat" is actually made by cooking or curing the meat and then frying it. The raw material of pot roast meat is generally pig's head meat (preferably chin meat), which is washed and cooked before being picked up and dried. Then punch a number of small holes in the skin, coat the skin with aged vinegar, dry it and then coat it, dry it and then coat it. After repeating this several times, put it in an oil pan and fry it until big bubbles appear on the surface, and then pick up the slices. Braised beef can also be fried in this way. Guilin people call it "beef pot-cooked". Rice noodles, brine and pot-stewed vegetables are all ready. Now you can make Guilin rice noodles. Boil a pot of boiling water in a cauldron, put 100g rice flour into a colander and boil it in boiling water? Also called heat? Lift the colander to drain the water, pour the rice noodles into a bowl, cover the rice noodles with a few pieces of marinated vegetables, then add garlic, Chili powder and pepper, sprinkle chopped green onion and coriander, then pour a tablespoon of brine, drop a little sesame oil, and finally sprinkle a handful of crispy soybeans and a bowl of authentic Guilin rice noodles. This kind of rice noodle is called marinated rice noodle or steamed rice noodle, which is the most basic variety of Guilin rice noodle. Maybe it should be called authentic Guilin rice noodles.