1. Mix the sticky rice noodles, noodles and cornstarch, add an appropriate amount of water to make a flour paste, not too thin or too thick. (For convenience, you can go directly to the supermarket to buy special rice noodles; the noodles in the formula can also be omitted)
2. Chop pork into minced meat, add salt and oil, mix well and set aside
3. Chopped shallots and set aside
4. Soy sauce for general seasoning, add a little cold boiled water and sesame oil, mix well, the soy sauce is ready
5. Put water in the pot to boil, use a steaming rack to put a flat-bottomed pot, use a brush to brush a layer of oil into the pot, and then add a little minced meat
6. Pour in the prepared powder mixture, lay the basin flat, the powder slurry should not be too thick, beat a quail egg, and put a little chopped green onion. Note: Stir the slurry evenly before pouring to prevent the slurry from sinking to the bottom
7. Put the lid on for about one minute, and the powder paste in the basin will foam, then you can remove the lid, scrape up the rice rolls with a spatula, and put it on the plate.
8. Just add the soy sauce that has been adjusted
