Ingredients: 2000g rice noodles, 1500g pork, 500g leeks, 1000g tender cowpeas, 3 red peppers, 300g dried white tofu, some onions, some ginger powder, some salt, and four garlic slices.
1. First, dice dried tofu, leeks, cowpeas and red peppers.
2. Cut the above ingredients and garlic into fine powder, which can be used as stuffing.
3. The fat meat is cut into pieces, and then you need to mix the filling to boil the oil, because the rice noodles are relatively coarse, and the filling will be too dry without oil.
4. Pour the rice noodles into the pot and stir fry until the fragrance is released, about three minutes, and then dish out.
5. Pour a little rapeseed oil and a little salt into the pot to prevent fat from splashing. Pour the meat slices and ginger slices cut before into the pot and stir fry them. Boil out the flavor, and finally remove the oil residue.
6. Remove the oil residue, add rapeseed oil to the pan, pour the minced meat, and stir fry until it is finished. Then add dried white bean curd and diced tender cowpea. Finally, when the pot is about to go out, add leek and garlic. I can smell the delicious stuffing.
7. Pour in the boiled oil. Put it on a large plate and wrap the stuffing later.
8. It is necessary to boil more than half of the pot of water, pour in rice noodles, turn off the fire, and stir with a spatula. It is very hot. When making it, avoid scalding your hands.
9. Pour a bowl of cold water (used to dip hands, rice flour will stick to hands) and mix the flour into a ball. (The process is very hot) and in such a non cracking state. A hot bag.
10. When making leather, dip your hands in cold water to prevent sticking. During the process of making leather, put two thumbs into the nest and keep turning. The thin skin is good and the thick skin can't hold much stuffing.
11. Add a proper amount of rapeseed oil to the pot, and the amount of cooking usually. Place the Baba in order, turn to the pot, add some water, and cover the pot with fire for stewing. You can turn off the fire when you hear the sound and smell of the whole room (the process is about 5 minutes, during which you need to rotate the pan to prevent the crust from becoming scorched), stew for two minutes, and then you can start eating.
