Cooking Steps

1. 

   Step1:1. Jiangxi rice flour. Soak in cold water for no less than 8 hours. Prepare before going to bed. Make the next day) or cook rice noodles in hot water. Stir gently. Don't cook rice noodles too much. If it's too rotten, it's easy to paste and break. 2. Put in the rice flour after boiling. Stir the anti stick pot. 3. When the rice flour is soft (slightly tough), take it out and wash it with cold water. 4. Rinse rice flour with cold water and drain with a drain basin. 5. Grasps the shredded meat with a little starch and soy sauce, cuts the raw meat in the pot and fishes it out for use. 6. Hot pot. Stir fry a little oil, ginger and dried pepper to taste. Stir fry cabbage and shredded meat. 7. Put in rice flour. Add rice wine, soy sauce, salt, monosodium glutamate and chicken flour. Mix rice flour and ingredients with chopsticks and spatula. 8. Put out the pot and dish. Description-1. The characteristics of Jiangxi rice noodles: long immersion, no paste, no rotten; 2. When cooking rice noodles, pay attention not to be too long. If you cut it with your hands and have a bit of toughness, you can take it out; 3. After cooking, you can drain the water as much as possible. The taste of fried rice noodles is good.