1. Dry rice noodles ready
2. Pour it into a pot of cold water, make the water a little wider
3. Bring to a boil. From the beginning, cook while gently stirring with chopsticks until the water boils, cook for 4 minutes, and then cover and simmer for 10 minutes; this step is extremely important, it depends on whether the rice noodles are smooth and chewy. One step
4. When braising rice noodles, let’s take care of the ingredients: cut the pork into thin strips, add a little cooking wine, starch, and salt to marinate evenly for 10 minutes, or leave it to taste.
5. Wash cabbage and hot peppers
6. Remove the stems and seeds of the hot pepper, and cut into thin filaments
7. Shred the cabbage
8. Spread the rice noodles in cold water three times. Look, it's very soft and refreshing.
9. Pour vegetable oil in the wok, stir-fry with chopped green onion, stir-fry the shredded pork in the wok until 8 is mature, then pour in the appropriate amount of soy sauce to mix and season
10. Put the shredded cabbage and chili in the pot and stir fry for two minutes, then sprinkle in some salt and soy sauce and stir fry to make the soup
11. Pour the rice noodles into the pot, mix well, and out of the pot
12. Smooth and tender
Tips:Dry rice noodles turn into smooth and chewy wet rice noodles. The key step is to cook for 4 minutes and simmer for 10 minutes. The scientific name of cabbage is kale, also called cabbage, cabbage, cabbage, lotus white, fennel white, etc.; the ingredients for fried rice noodles and The seasoning is adjusted according to personal taste.
