Ingredients of rice noodles (1 big bowl): 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork tenderloin, quail eggs 1 piece, 30g of leek, 30g of onion, 30g of pickled mustard tuber, 30g of mung bean sprouts, 1 teaspoon of salt (5g) and/kl.
● Thick soup practice:
1. Wash ribs and fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off.
2. Put it into a pressure cooker (or a big casserole) together with scattered ginger slices and Yunnan ham, and add about 4-5 times of solid water. Bring the fire to a boil, then simmer for more than 60 minutes.
3. Add salt, and the final thick soup should be thick and white with a layer of bright oil floating on the surface.
● Rice noodle practice:
1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, it can be weighed and covered with plastic wrap).
2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper.
3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with chives.
20g of chicken breast, 20g of pork belly, 20g of pork loin, 20g of mullet, 20g of squid, 20g of fish belly, 20g of turkey leg, 20g of coriander, 20g of onion and 20g of clean chicken.
50g of soaked bean skin, 50g of Chinese cabbage, 50g of bowl-shaped bean tip, 50g of onion, 50g of bean sprouts and 50g of mushrooms,
200 grams of rice noodles.
Legislation
Slice the meat, blanch it with fragrant water, then rinse it and put it on a plate;
Boil the rest materials in water, cut them into sections and put them into a plate after cooling;
Chop leek and onion, and serve with Chili and burnt rice noodles;
When the chicken oil is heated to 70%, put it in a bowl, pour in the cooked broth, and add seasoning to serve;
Before eating, burn the sliced meat white, cook the vegetables slightly, then put rice noodles, sprinkle a little onion and coriander.
Another one:
Raw materials: half a fat hen (about 750g), half an old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or water-boiled squid, tofu skin 1 piece, 25g leek, onion10g, monosodium glutamate/piece.
Eviscerate the chickens and ducks, blanch them together with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, add 2,000 grams of water, and stew for about 3 hours. When the soup is milky white, take out the chickens and ducks (don't overcook them for other purposes) and take the soup for later use. 2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice cuttlefish (or squid) meat, blanch it with boiling water, take it out and put it on a plate. Soak the bean curd skin in cold water, shred it, scald it in boiling water for 2 minutes, and then float it in cold water for later use. Wash leeks, blanch with boiling water, remove and change knives for later use. ) Wash onion and coriander with clear water, cut into small pieces 0.5 cm long and put them on small plates respectively. 3. Soak rice, grind it into fine powder, steam it, and press it into vermicelli. Blanch with boiling water for two or three minutes, and finally rinse the rice noodles with cold water. Each bowl150g. 4. When eating, put 20g of chicken and duck meat in a deep bowl and scoop the soup from the pot into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame and Chili oil to keep the bowl high. After the soup is served, first put the chicken, pork and sashimi into a bowl in turn, stir them gently with chopsticks and cook them, then put the leek into the soup, add chopped green onion and coriander, and then put the rice noodles into the soup one after another, or eat them while they are hot. All kinds of meat slices and leeks can be dipped in seasoning.