Ingredients: rice noodles, bean curd skin and lettuce.

1. Soak rice noodles: boil water in a pot, turn off the heat after the water is boiled, and soak in dry rice noodles for 2.5 -3 hours. Water stays the same from hot to cold, so don't worry.

2. Material preparation: shred dried tofu, wash lettuce and bean sprouts, chop shallots, cook quail eggs and shell them, and wash fish tofu, fish balls and crab roe. And cut into small pieces (you can add favorite ingredients cooked in hot pot).

3. Cook rice noodles: rinse the soaked rice noodles with cold water for 2-3 times and drain.

4. Boil water (more water) in the pot. Boil and put in two thick soup treasures. After the thick soup is dispersed, keep the fire, put it in the rice noodles, and pick it up after 30-40 seconds.

5. After cold water, mix in a little sesame oil and pepper oil (don't put pepper if you don't eat spicy food) and stir well.

6. Cooking materials: Don't pour out the water for cooking rice noodles. After boiling, add hot pot ingredients and quail eggs, cook for about 30 seconds, remove and spread on rice noodles, and continue to add vegetables. Stir-fry it and put it with rice noodles.

7. When the vegetables and meat are cooked, turn off the fire, sprinkle chopped green onion into the bowl, pour the soup in the pot into the bowl, and finally drop a little sesame oil and Chili powder.