Rolling powder is a unique staple food in Yunnan. Maybe you only listen to rice noodles. In fact, this type of staple food usually has a powdered bait. These are all made from rice. The powder is a bit like river powder, but it is wider than the river powder. The bait block is similar to rice cakes in other places, (but most of the rice cakes in Yunnan are brown sugar rice cakes, which are steamed directly or fried.) But the bait pieces are made of rice, so they are not as sticky as glutinous rice. The most common way on the street is the small pot and the big pot. (Of course, there are also the rice noodles, the bean curd rice noodles, the cold rice noodles, the glutinous rice noodles, the glutinous rice noodles, etc.) The meat rice noodles belong to the cauldron, the rice noodles, the powder, and the hot soup, with the hat (the hat is a variety of toppings). The meat hat should be the toppings in every rice noodle shop.
The hind leg meat is soaked in clean water for half an hour to separate the fat and thin parts.rDo not put oil in the pot, throw a few pieces of ginger, put in fat
Slowly stir the oil
Lean meat is placed in cooking wine, soy sauce, soy, ginger, salt, salt, and marinated.
The oil of the fat is thrown out and put into the lean meat.
Drain and remove after discoloration
Put a lot of garlic cloves (the garlic that comes out is delicious, if you don't hate garlic), stir-fry until the brown, add the Zhaotong sauce to the spit
Pour in the lean meat, mix well with the sauce, simmer for half an hour in medium and small heat, and the meat will be soft after the meat is simmered with oil.
With the powdered water after the hot water is cooked, the peas tip, the leek, the bean sprouts (of course, the rice noodles are all OK), the soup is poured, and the pickles are placed.
Although it is oiled out, most of the oil is cooked. It doesn't feel very greasy. No need to add any seasoning in the soup. If the saltiness is right, you can