1. Cut the white radish into even filaments. The thickness is slightly thicker than the match stick.
2. Add salt, mix well, and marinate for ten minutes.
3. The soup will come out after ten minutes of marinating.
4. Wrap it in a cloth to squeeze out the soup.
5. After squeezing out the water, add about 10 grams of oil and mix evenly.
6. Mix well with oil, then add five-spice powder and a little salt to mix well
7. Two servings of sticky rice noodles and one serving of cornmeal.
8. Mix the flour evenly. It's that every piece of Robusta is evenly covered with flour. Don't have excess powder either.
9. Let the water boil and steam for four minutes.
10. Put flaxseed oil in a pot and fry the peppercorns on low heat. Other cooking oils can also be used instead.
11. Fry the peppercorns until fragrant, remove them, pour in chopped green onions and fry until fragrant.
12. Pour a little soy sauce and stir fry until fragrant. After cooling, add vinegar to make the sauce
13. Put the shredded radish on a plate and drizzle with the sauce. Just drizzle with a little chili oil.
Tips:Putting the pot on a cold fire can heat the noodles better. If you boil the pot on the water, preheating will make the noodles stickier.
