crossing the bridge rice noodles
material
ribs 3g
1/2 chicken
Xuanwei ham 1g
ginger 5g
salt 1g
duck meat 1/ 2
quail eggs and 1
leek 3g
chive 3g
mustard tuber 3g
mung bean sprouts 3g
cooked rice noodles 2g
fresh grass carp 8g
fresh pork tenderloin 8g
salt 5g
white pepper 3g
crossing the rice noodles
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2. put it in a pressure cooker (or a big casserole) with the scattered ginger pieces and Yunnan ham, and add about 4-5 times of water as the solid material. Bring to a boil with high fire, then turn to low fire and simmer for more than 6 minutes.
3. Add salt, and the final thick soup should be thick and white with a layer of bright oil floating on the surface.
Method of rice noodles:
1. Cut fresh grass fish and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, you can code them first and cover them with plastic wrap).
2. put the boiling thick soup into a large bowl with heat preservation, then put the fresh fish fillet, fresh tenderloin fillet, mung bean sprouts, pickled mustard tuber and leek in turn, knock in raw quail eggs, and add salt and white pepper.
3. Leave it for 2 minutes, then add the rice noodles scalded by boiling water and sprinkle with chopped green onion.
Tips
1. The oil in the thick soup can't be discarded, and the rice noodle crossing the bridge depends on it to ensure the temperature and cook all the materials.
2. You can also put all kinds of meat slices and vegetables according to your personal taste. However, the thinner the sliced meat, the better, and it is not advisable to put more pieces at one time.
beitai kitchen
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