Traditional mushroom rice noodle sauce

Materials for crossing the bridge rice noodles: more than a dozen peppers, proper amount of fried peanuts, proper amount of rice noodles, one fresh bean skin, three small rapeseed, five mushrooms, proper amount of fried Chili oil, proper amount of vinegar, and two spoonfuls of Laoganma.

Practice of crossing the bridge rice noodles:

Step 1: Prepare ingredients: Pixian douban (the trick is to use Laoganma douchi, because my home is gone, I have to change Pixian douban).

Step 2: Chopped peppers.

Step 3: Wash clean mushrooms and small rapeseed.

Step 4, clean the fresh bean skin and shred it.

Step five, bag the shredded mustard tuber and crisp bamboo shoots.

Step six, stir-fry peanuts.

Step 7: Stir-fry the pepper in hot oil (the pepper will be thrown out when frying).

Step 8, add Pixian watercress and stir-fry evenly.

Step 9: Add chopped peppers and stir-fry for one minute (the aroma will be stronger after frying for a long time), and then pour in hot water that has been boiled in advance (cold water will dilute the aroma of the chafing dish bottom material, so it is recommended to use boiled water).

Step 10: Add the pre-soaked Yunnan rice flour (after the rice flour is boiled for one minute, add mushrooms, fresh bean skin and small rapeseed in turn and cook for half a minute, and add pickled mustard tuber and fried peanuts when filling the bowl. Add the right amount of oil, pepper or vinegar according to personal taste)

Step 1 1. Delicious Yunnan rice noodles are out of the pot.