Preparation time: 10 minutes Cooking time: 70 minutes Features: the soup is fragrant, the rice noodles are smooth, and all kinds of umami are integrated. Ingredients of thick soup: ribs 300g, fresh chicken (preferably local chicken) 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g), etc. Boiled in water), fresh grass carp 80g (pricked and sliced), fresh tenderloin 60g (slightly larger and eaten raw), raw pork liver slices (like pork, the thinner the better), 5 pieces of bean skin 30g, quail egg 1, leek 30g, leek 30g, pickled mustard tuber 30g, mung bean sprouts 30g and salt 6550. 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 (to prevent the surface from drying out, it can be weighed and covered with plastic wrap). 2. Put the boiled soup into a large bowl with heat preservation, then add fresh fish slices, fresh tenderloin slices, pork liver slices (you don't need to put them if you don't like pork liver), mung bean sprouts, pickled mustard tuber and leek, add raw quail eggs, and add salt and white pepper. 3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots.