What is the practice and formula of fried rice noodle sauce in Xinjiang?

Ingredients: 300g of rice flour, 0/00g of beef/kloc, 50g of celery.

Accessories: appropriate amount of oil, bean paste 100g, sweet noodle paste 10g, dried red pepper 5g, onion 10g, ginger 3g, pepper 5g, pepper powder 2g, chicken essence 2g and cooking wine 2g.

The practice of fried rice noodles in Xinjiang

1, prepare materials. As shown in the figure below:

2, rice noodles with boiled water soft without hard core.

3. Put it in cold water.

4. Cut the beef into small pieces.

5. Cut onion and ginger into minced dried peppers and soak celery in cold water.

6. Heat 70% oil in the pot, add onion ginger and dried red pepper and saute until fragrant.

7. put watercress.

8. Stir-fry the red oil in the sweet noodle sauce, add a little water and stir-fry evenly, add beef slices and cooking wine and stir-fry.

9. Add celery and stir well.

10, the soaked rice noodles are put into the pot and stirred evenly.

1 1, add pepper powder and chicken essence.

12, stir-fry evenly for a few minutes.

13, finished product.