Yunnan erkuai

Method

1. 1 Soak the rice for 4 hours, then steam it for 30 minutes until the grains are cooked but not yet fully expanded.
2. 2 Pound the rice in a mortar for 12 minutes until it forms a firm, sticky mass with no visible grains.
3. 3 Press the block into a 2 cm thick bar, then let it cool completely for 2 hours to make the bar firm.
4. 4 The bone must be completely cool before it can be sliced thinly; if it's still warm, the slices will be mushy and sticky.
5. 5 Slice the green onions into thin diagonal slices 3 mm thick, then blanch them in hot water for 30 seconds.
6. 6 Sauté the rice noodle slices with the meat, dried pickled cabbage, chili sauce, and bean sprouts over high heat for 4 minutes.