Guilin snacks, fried dry noodles
| Source dry powder Appropriate amount | Shredded pork 40g |
| Cai Xin 2 roots | Agaric 10 grams |
| Carrot 20 grams | Tamarind 20 grams |
| Sour Chili 5-10 pieces | Green garlic 1 root |
Step 1
Soak dry powder in advance
Step 2
The side dishes were cut, but my kids don’t eat chili peppers, so I left them out. Finally, I added my own chili sauce, and the shredded pork was marinated with starch, pepper, light soy sauce, and sugar.
Step 3
Heat the pan, add oil, stir-fry the meat floss until it changes colour, take it out
Step 4
Pour in the carrots, occasionally, and stir-fry the pickled beans for a minute. If you want to eat spicy food, add the pickled chili peppers.
Step 5
Pour in the cabbage and add salt. I don’t have any green garlic. If you have green garlic or celery, put it together!
Step 6
Serve it out in one minute
Step 7
Heat a pan, add oil, add dry powder and stir-fry until soft
Step 8
Pour in the side dishes, add light soy sauce, dark soy sauce, MSG or sugar
Step 9
Stir fry evenly
Step 10
Take it out of the pan. I added chili sauce to mine. My kids don’t like spicy food. Take it out and I’ll add chili sauce.
Step 11
The unique dry powder from the source has a good taste, is more fragrant than other dry powders, is chewy and not hard! Guilin snacks, cooking techniques for stir-fried dry noodles
