Casserole Rice Noodles

Ingredients:

1. Appropriate amount of Yunnan rice noodles.

2. Pork (chicken can also be used).

3. Appropriate amounts of mushrooms, shiitake mushrooms, oyster mushrooms, fungus, and bamboo shoots.

4. Pea tips (can be replaced by other vegetable leaves).

5. Chicken soup (any other soup stock can be used).

6. A piece of old ginger.

7. Appropriate amount of salt.

Method:

1. Put the rice noodles (I am semi-dry rice noodles) into boiling water and then turn off the heat and soak for about 20 seconds

Pictures of special casserole rice noodles (17 photos)

Minutes (cannot be cooked).

2. Boil the bamboo shoot slices in a pot of boiling water for about five minutes, then remove and rinse with clean water.

3. Cut the pork into very thin slices (those who can eat fatty meat can use pork belly); wash the pea tips; tear the fungus into small pieces; tear the oyster mushroom into small pieces; mushrooms, shiitake mushrooms, and old ginger are evenly divided. slice.

4. After the chicken soup is boiled, add ginger slices, mushrooms, shiitake mushrooms, oyster mushrooms, bamboo shoot slices, fungus, and salt. After boiling, simmer for ten to twenty minutes. Remove the pot from the heat and set aside the soup. .

5. Pour the required amount of soup and vegetables into a small casserole, bring it to a boil over high heat, add an appropriate amount of rice noodles and bring to a boil, then lay on top of the pork slices, scald until cooked through and immediately turn off the heat. Add pea tips and mix well.

Live adjustments.