Method and composition of mixing powder

The practice of mixing powder in Nanchang:

Ingredients: rice flour, soy sauce, soy sauce, salt, oyster sauce, millet pepper, onion, ginger, garlic, thirteen spices, Laoganma mala Tang, peanuts, Chili noodles, white sesame seeds and sesame oil.

1, put cold water in the pot and cold rice noodles in the pot.

2. Cook until the powder is completely soft. Turn off the fire, cover the pot and stew for five minutes.

3, the rice noodle chopsticks will break as soon as they are clipped, indicating that they are ready.

4. Wash rice slurry with cold water to control moisture.

5, prepare the required materials, onion, ginger, garlic minced, millet pepper cut into sections, put in a bowl.

6. Put the pepper noodles and sesame seeds into the plate, boil the oil in the pot, pour the pepper noodles and cooked sesame seeds after the oil is hot, and stir-fry peanuts with oil in the pot.

7. Add seasoning, soy sauce, salt, soy sauce, oyster sauce, shisanxian, onion, ginger, garlic, millet pepper powder, Chili noodles, peanuts and Laoganma Mala Tang in turn. You can also put other dishes according to your personal taste.

8. After mixing evenly, you can add sesame oil according to your personal taste.

9. The finished product can be eaten.