1. Ingredients: high-quality rice 400g (raw material for making rice noodles).

2. Soup: half a light fat hen (about 750g), half a light old duck (about 750g), 3 pig bones and ham.

3. Fresh ingredients: pork tenderloin, chicken breast, pork belly, pork loin, mullet (snakehead), water-soaked squid, quail eggs, coriander, water-soaked bean skin, cabbage, pea tip, onion, bean sprouts and mushrooms. 4. Seasoning: monosodium glutamate 1g, sesame oil 5g, lard or chicken and duck oil 50g, sesame oil and Chili oil 25g, refined salt 1.5g and white pepper 3g.

Second, the practice of crossing the bridge rice noodles:

Yunnan rice flour can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as "sour rice flour", which has complex technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour". Dry rice noodles are dried "dry rice noodles", which are easy to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice. This paper mainly introduces the second method.

1. Pour the rice into a wooden bucket, soak it in cold water for half an hour, drain the water and control the drying, and grind the rice into flour, or grind the rice into flour with a pulverizer.

2. Rice noodles are made with cold water. The ratio of water to surface should be in harmony with the surface energy on the back to form a plane naturally, and the surface must be uniform and free from unevenness.

3. Send the prepared rake to the rice noodle press.

4. The rice flour will ripen in 15 minutes. Dry the main line for 24 hours, rejuvenate and soak in water.

Third, the practice of crossing the bridge rice noodle soup:

1. Wash the chicken, duck and pig bones, blanch them together in a pot to remove blood stains.

2. Then change to a big pot, add clear water, put chicken, duck, pig, cheese and ham into the pot, cook with strong fire for about 1 hour, then simmer with slow fire, and slowly infiltrate the umami flavor of the materials into the soup until the soup is milky white. Note: Don't cook all kinds of soup. Ham is fished out earlier, and chickens and ducks are fished out separately, which can still be used as cold dishes; Big bones can be continuously boiled to extract bone oil and dissolve calcium.

You can add some spices such as pepper, monosodium glutamate and salt to the soup according to your own taste, but it is recommended not to put anything, so as not to affect the umami taste of the soup. If it can be seasoned, add the corresponding seasoning to the bowl.

Making method of fresh materials for crossing the bridge rice noodles;

The key to the freshness of ingredients lies in the freshness of materials, especially meat, which needs not only new fish, but also fresh and tender, otherwise it will affect the overall product.

1. Cut raw chicken breast, pork tenderloin and mullet (preferably tender and odorless) into thin and transparent slices and put them on a plate. If it smells fishy, blanch it first, then cool it and put it on a plate.

2. Wash the bean curd skin, corn flakes (or fresh bamboo shoots) and water-borne fungus, and put them into the plate. Cut coriander into sections, and cut onion and pea seedlings into small flowers for later use.

When eating, rice noodles, soup bowls and fresh ingredients are packed in three tableware, and one dose is served. Fresh ingredients are put in a hot soup bowl (noodle soup must be covered with oil, and the soup temperature is high), and then rice noodles are eaten with fresh ingredients. How to eat rice noodles across the bridge:

Cross-bridge rice noodles are composed of soup, fresh materials and rice noodles.

1, when eating, use a large magnetic bowl, first put cooked chicken oil, monosodium glutamate, pepper noodles and other seasonings, and add different seasonings according to personal taste.

2. Then spoon the soup of chicken, duck, ribs and pork bones into a bowl and serve it on the table for later use. Note: At this time, the boiling soup is covered with a thick layer of oil and not steamed, but diners must not drink the soup first to avoid burns.

3. Knock quail eggs into the bowl first, then add raw meat such as sashimi, raw meat slices, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to make the raw meat cooked thoroughly.

4. Then add seasoning, barbecued pork and other cooked meat.

5. Finally, add peas, tender leeks, spinach, bean curd skin and rice noodles, and finally add soy sauce and Chili oil. Characteristics of crossing the bridge rice noodles:

The soup is exquisite, unique in eating, sweet in taste, fresh and tender in meat slices and unique in flavor.