[Guangxi] fried vermicelli

When I was a child, two months before the Spring Festival, cassava powder or sweet potato powder would be steamed at home, dried and stored until the Spring Festival, which was convenient for stewing or frying during the festival.I vaguely remember the process of my mother steaming cassava powder. After the cassava is dug back, clean it and peel it. Put an eraser (similar to a washboard) in a large wooden basin. At one end of the eraser is a dense and uneven wooden pile. Rub the cassava on the uneven wooden board with your hand. The cassava slurry flows into the wooden basin. Filter the cassava slurry twice into fine cassava water starch. Let the cassava water starch powder stand for 1 day. After the starch is completely precipitated, pour out the starch water, add water and mix the precipitated starch evenly, Let it stand for another day, and then pour out the precipitated starch water. This procedure takes 4-5 days. This procedure is called bleaching pulp in my hometown. The bleached cassava starch can be steamed. Boil water in a large frying pan, apply some cooked oil to the powder support, scoop in an appropriate amount of cassava water starch, put it on the boiling water, cover it, steam for 3 minutes, uncover the cover, sink the powder support into the boiling water for a while, then take out the powder support, draw a circle around the powder support with chopsticks, it is easy to remove the powder and hang it on a bamboo pole, stack several pieces of the powder after draining the water, cut them into thin strips, and then dry them until they are completely dry.Now in my hometown, few people make noodles. First, the production is complex. Second, noodles are sold in supermarkets. Maybe only nostalgic people like me will never forget the delicious food I ate when I was a child.

Main Ingredients

• Leek 100 g
• pork 100 g
• Cassava vermicelli 200 grams

Auxiliary Ingredients

• Chicken essence a few
• Cooking wine a few
• five-spice powder a few
• Oyster sauce appropriate amount
• Raw smoke appropriate amount
• Old smoke appropriate amount
• salt A little
• Edible oil appropriate amount

1. Soak the noodles in warm water for 1-2 hours until they are completely soft and transparent2. Add enough water and simmer over low heat until the vermicelli is over