1. Soak the dried rice noodles in warm water for 8-10 hours, then put them in a pot and cook, add cold water, and mix with olive oil for later use.
2. Wash the small rapeseed, boil it with boiling water and set aside
3. Chopped green onion, ginger and garlic for later use
4. Wash and shred homemade dried chilies
5. Cut the pork belly into thin strips of the same thickness as the rice noodles and set aside
6. Heat the pan with cold oil, stir-fry the shredded pork in the pan until the color changes, add the pepper noodles, scallion, ginger, garlic, and chili shreds to stir fry, add the light soy sauce, vinegar, and cooking wine to stir fry to create a flavor.
7. Add the prepared rice noodles and stir fry with salt. When out of the pan, add the rapeseed and stir fry slightly and add the chicken essence.
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Tips:This dish has both the staple food and the dishes, the main thing is to wash the rice noodles so that they don’t feel sticky, and the chilies are a little heavier. When stir-frying meat, add cooking wine to remove fishy and freshness.
