Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), and 2 teaspoons of salt (10g).

Rice noodle ingredients: (1 big bowl) cooked rice noodle 200g, fresh grass carp 80g, fresh pork tenderloin 80g, quail eggs, leek 30g, chives 30g, pickled mustard tuber 30g, mung bean sprouts 30g, salt 1 teaspoon (5g) and white pepper 1/2 teaspoon (3g).

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, the final soup should be a thick soup 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 shallots.

2. Spicy sour soup fat beef rice noodles

Ingredients: rice noodles 1 bag, fat beef 100g, Flammulina velutipes 50g, Chinese cabbage, eggs 1 piece, soy sauce 15ml, onion, ginger and garlic 5g, white vinegar 15ml, salt 1 g.

Exercise:

1. Just choose freshly cooked rice noodles, and pickled pepper water can be selected according to your preference. Eggs can be spread into egg rolls according to preferences and cut into thin strips as ingredients.

2. Heat the pot, add a small amount of cooking oil, add onion, ginger, garlic and pepper rings and stir-fry the bottom of the pot.

3. Pour pickled peppers and pickled pepper water into the pot.

4. Add hot water to boil.

5. Add rice noodles, don't stir.

6. Wait for the rice noodles to boil slowly, and add soy sauce, white vinegar and salt.

7. Add Flammulina velutipes and cabbage, blanch and remove with rice noodles.

8. Add fat beef slices to the soup.

9. perm until it changes color.

10. Put the fat cow on the rice noodles and add the remaining soup.

3. Home-cooked shredded chicken rice noodles

Ingredients: rice noodles, fungus, rape, chicken legs, ginger slices, peppers, salt, chicken essence, broth (powder).

Exercise:

1. Soak auricularia auricula, tear it into small pieces of appropriate size, wash it for later use, and wash chicken legs and diced meat for later use.

2. Mix auricularia, diced chicken, ginger slices, pepper segments, salt, chicken essence, broth (powder) and Chili oil (very important, rice noodles without Chili oil are not delicious enough. ) put it in a pot, add water to boil the soup and boil it for 30 minutes.

3. At the same time, boil the soup with clear water in another pot, turn off the fire, add rice noodles, stir well, cover with stew 10~30 minutes, then take it out and soak it in cold water (hint: different rice noodles have different soaking time, so it is best to watch it often when soaking. It is appropriate to soak rice noodles until they can be clipped off with chopsticks.

4. After the soup is cooked, take out the soaked rice noodles and drain them, and add them to the soup together with rape. Small fire can be cooked in a minute.

4. Shredded pork rice noodles with Chinese sauerkraut

Ingredients: vegetarian shredded pork, pickled mustard tuber, rice noodles, coriander, soy sauce, salt, steamed fish soy sauce, rice vinegar, pepper powder, ginger and garlic.

Exercise:

1. The vegetarian shredded pork is soaked.

2. mustard tuber and shredded.

3. Heat the wok, pour in some vegetable oil and stir fry in Jiang Mo.

4. Squeeze the shredded vegetarian meat and put it in the pot until the color becomes darker.

5. Add shredded mustard and stir well.

6. Add a little water, soy sauce and salt to taste.

7. Pour soy sauce, steamed fish and soy sauce, rice vinegar, pepper powder and minced ginger and garlic into the bottom of the bowl.

8. Less hot oil, pour into the bottom of the bowl and mix well.

9. Cook the rice noodles in a small pot for three minutes.

10. Pour the soup into the bowl.

1 1. Add mustard tuber, shredded pork and coriander.