1.21g of rice noodle (most of the soup bowl); 51 grams of minced pork; Pea tip, leek, bean sprouts, pickled vegetables each 11 grams; 2 grams of refined salt and pepper oil; 3 grams of salted soy sauce (soy sauce); 1 g of ginger and 1 g of white pepper; 111g of sparerib soup. Method 1: Prepare rice noodles first. This time, I use Zhongshan Seto powder, which is easier. Boil in a large pot of cold water until the water boils, turn off the fire and simmer for 11 minutes, rinse with cold water and soak again. When using, take out and drain. 2. Chop the meat and add a little water to make it easy to disperse. Wash and pick all the vegetables. Cut the leek into inches, chop the sauerkraut and chop the ginger into pieces. Boil the sparerib soup. Chop the meat, stir it up, add salt, salted soy sauce and pickled vegetable powder in sequence, and then add rice noodles. After boiling, add leek, pea tips and bean sprouts, and then open the soup. Pour Chili oil into the soup bowl for ordinary noodles, and garnish it with chopped green onion and coriander. Try to use the strongest firepower when cooking. I can't find a small pot with a round bottom, so I just managed to find a diameter.