1.Cook ①the rice noodles in cold water to the boiling point and keep cooking for about 9-12 minutes, then take them out for later use.
2.Put in 1/2 of ②soup、②bamboo shoots、②pickled beans,black fungus and preserved radish、③bean curd skin、③peanut and put in②chili oil ④vinegar, then stir and eat.