Ingredients: dried rice flour, sauerkraut, small red pepper, ginger, garlic, onion, coriander, sesame, salt, vinegar, soy sauce and sugar.

Exercise:

1. Soak the fine rice flour until soft, take it out and drain it; Sliced sauerkraut; Chop onion, ginger, pepper and coriander into powder for later use.

2. Pour the oil into the pot and heat it. Add sesame, ginger, garlic and pepper in turn and stir-fry until fragrant, then add sauerkraut and stir-fry until fragrant.

3. Pour a bowl of water into the pot, bring to a boil, add rice flour and bring to a boil.

4. Add salt, vinegar, sugar and a little soy sauce (or no soy sauce) and mix well.

5. Add coriander and chopped green onion, and the hot and sour powder will be out of the pot! This practice is similar to Yunnan small pot rice noodles, which can be thick or thin, depending on personal preferences.

| Crossing the Bridge Noodles |

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).

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 (in order to prevent the surface from drying out, you can code them first and cover them with plastic wrap).

2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard tuber and leek in turn, knock in raw quail eggs, add salt and white pepper.

3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with chopped green onion.