1. Prepare the ingredients, the two powders are already in the pot.
2. In the basin, first put salt in the powder, mix well, then add water, and stir into powder flakes.
3. Knead into a smooth dough (remember, it must be dry, knead thoroughly, and knead well), and put in plastic wrap to wake up for 20 minutes.
4. After the dough wakes up, take it out and knead it into flat strips (4 cm wide and 1.5 cm thick), and cut 0.5 cm thick with a spatula.
5. Sprinkle with dry powder, stir fry.
6. Potted for use.
7. Wash the meat and shred it.
8. Add salt, cornstarch, and cooking wine and mix well.
9. Heat the frying pan, add the shredded pork and stir fry.
10. Add water, salt, and cover.
11. After the water has boiled, put in the hand-rolled rice cake.
12. Then add the woolen cabbage.
13. After opening, stir it.
14. Drizzle with sesame oil and chicken essence and serve in a bowl.
Tips:1. The ratio of glutinous rice flour to flour. You can adjust it yourself. If you like waxy, put less flour.
2. The dough must be kneaded thoroughly, and try to dry it as much as possible.
