How to make Changsha hot and sour rice noodles

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about the method of making Changsha hot and sour rice noodles.

1. Cut the tenderloin into strips and marinate with cornstarch, soy sauce and sesame oil for a while. Cut the pickled cabbage, chili and bamboo shoots into pieces.

2. Add oil to the pan, add chili peppers, pickled cabbage and winter bamboo shoots and stir-fry until fragrant

3. Stir-fry the shredded pork until cooked, add a spoonful of spicy sauce and stir-fry evenly

4. Boil water in a small soup pot, add rice vermicelli or noodles, and blanch the lettuce.

5. Add soy sauce, sesame oil, vinegar, chicken essence, broth, cooked noodles or rice noodles, and a spoonful of Hunan chopped pepper to the bottom of the bowl.

Changsha spicy and sour rice noodles is no problem for our parents’ generation, but for young people who have nothing to eat without having to worry about food, can you really make it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.