1, first of all, wash the indica rice, add 300 grams of water and grind it into a pulp. Pot set on a high flame, pour the rice slurry boiling, and constantly stirring, simmering to half-cooked when adding lime water, continue to stir until picked up with a wooden stick is flaky, change to a small fire to cook for 20 minutes, into a little oil in the pot, solidified into the rice cold noodles.

2, then, to the pan put a little oil slightly hot into the chopped black beans, PI county bean paste stir-fried, and then add the old soy sauce, soy sauce, ten spices, pepper, chicken essence, sugar stir-fried with a little boiling water, thickened with starch into a marinade.

3, then, frying pan on medium heat, down into the vegetable oil burned to 50 percent hot, into the knife chopped finely edamame sautéed, add the beans sautéed, and then into the soy sauce, monosodium glutamate, pepper, five-spice powder to fry a little bit, thickened with wet cornstarch, pot into the pulp. Rice cold noodles after washing and cutting thick strips into the boiling water pot scalding hot into the plate, the top dripping marinade, red oil, vinegar, garlic, sprouts, celery, scallions can be.

4, then, add some water to the pot, open fire heating, in the water around the small bubbles but the water is not yet open, add a little lye, and then pour into the powder while stirring, to keep stirring until the pot of powder into a ball, no lumps can be turned off the heat.

5, then, the churned cold noodles poured in a bowl to cool molding, cut into strips, the rot pieces pounded into the mud, add sesame sauce and mix, cucumber and carrots shredded yards in the cold noodles, mixed with the sauce.

6, finally, the rice cold noodles from the basin turned out, cut into 1.5 cm square pieces with a knife, put into the funnel in boiling water hot, and then poured into the bowl, the top of the black bean sauce, red oil chili, celery, sprouts and garlic can be granulated.