1. Dry rice noodles must be boiled soft first. Take a pot of water, boil it, add some salt, and then add dried rice noodles.
2. After cooking, rinse with tap water and let the rice noodles cool thoroughly. Use a sieve to fill cool rice noodles or other containers that can leak water to prevent the surface of rice noodles from being too dry.
3. The rice noodles will be dried for about three hours. There is no water on the surface of the rice noodles, and they will stick to the hands when they feel. Now rice noodles are strong and elastic.
4. Prepare side dishes, shredded cabbage and pork, pepper, garlic. It is not recommended to use vegetables with too much water, such as cabbage, which is easy to stir fry rice noodles into a lump. Pork is best marinated with cornstarch and pepper.
5. It is better to use a non stick pan or a light iron pan for frying powder, because the frying powder needs to bump the pan. Heat the pan and add oil. After the oil is heated, add pork, garlic and pepper. Stir fry the cabbage until fragrant. Until the cabbage is fried soft and the water becomes less. At this time, you can put in pepper and chili noodles, and the fried pepper and chili noodles have a softer taste and better blend into rice noodles.
6. Turn down the heat and put the dishes on the bottom of the pot to prevent the rice noodles from sticking to the pot. Add rice flour, salt, sugar and soy sauce.
7. After the seasoning is put out, turn the pot with your left hand and fry it with your right hand with chopsticks or spatula. Add chopped green onion before cooking.