Accessories: ginger, chopped green onion, coriander, lettuce, mung bean sprouts, Flammulina velutipes, pepper, rice vinegar, Chili oil, bean curd and shrimp.
Steps:
1, the chicken skeleton is degreased and washed, and the pig bones are washed.
2. Soak chicken bones and pig bones in boiling water and wash them with clear water.
3. Put the boiled chicken bones and pig bones into a casserole, add enough water, and add ginger slices and onion knots. Bring the fire to a boil and simmer for 2 hours to make soup.
4. Cut the fish into butterfly slices, chicken breast, tenderloin and ham sausage into thin slices. Look at your own swordsmanship, the finer you cut, the better.
5, oily tofu is also cut into pieces, quail eggs are cooked and shelled.
Wash and dry lettuce, gold, bean sprouts, onions and coriander.
7. Cut the washed vegetables into sections.
8. 200 grams of rice flour for use.
9. Stir-fry the shrimp skin with a small torch, put it on the chopping block and crush it with a rolling pin.
10, the chicken oil is fried with low heat, and the chicken oil residue is not used.
1 1. Heat the wok in advance and add the dried shrimps.
12, add two spoonfuls of broth to boil, pour in chicken oil, boil over high fire, and add salt, pepper, rice vinegar and chicken essence. (Chicken essence can also be omitted)
13. Bring the cooked soup pot to the table. Pay attention to the temperature of the pot when serving, and put something in the pot to avoid scalding the desktop. Add pork, chicken, fish and ham slices in turn.
14, Jin Liru, bean sprouts, oily tofu, quail eggs and rice noodles are added, and covered with 1 to 2 minutes. The soup in the pot is boiling at this moment.
15, and finally add lettuce, onion, coriander and Chili oil.
16, hot rice noodles are edible.