Half a fat hen (about 750g), half an old duck (about 750g), 3 pork bones, 50g pork tenderloin, tender chicken breast, snakehead or squid, and tofu skin 1 piece.

Onion 10g, monosodium glutamate 1g, sesame oil 5g, lard or chicken and duck oil 50g, sesame Chili oil 20g, salt 1.5g, high-quality rice 400g, pepper, coriander and chopped green onion a little.

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2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate, cut mullet (or squid) into thin slices, blanch them in boiling water, take them out and put them on a plate, soak the tofu skin in cold water and cut them into shreds.

Blanch in boiling water for 2 minutes, then float in cold water for later use, blanch in boiling water, take out and change knives for later use, wash onion and coriander with clear water, cut into pieces 0.5 cm long and put them in small plates respectively;

3 Soak rice, grind it into fine powder, steam it, press it into vermicelli, scald it with boiling water for two or three minutes, and finally rinse it with cold water, each bowl is150g;

When eating, put 20 grams of chicken and duck meat in a deep bowl and pour the cooked soup into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame and Chili oil to keep the bowl high. When the soup was served,

First, put chicken, pork and fish fillets into a bowl in turn, stir them gently with chopsticks and cook them, then add chopped green onion and coriander, and then put rice noodles into the soup one after another, or eat them while cooking. All kinds of meat slices and leeks can be dipped in seasoning.

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Ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g), cooked rice flour 200g, fresh grass carp 80g.

1 Wash ribs, 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;

2. Put the above materials, scattered ginger slices and Yunnan ham in a pressure cooker (or a large casserole), add about 4-5 times of water to the solid materials, first boil with strong fire, then turn to low fire, and stew with low fire for more than one hour;

3 add salt, the final product should be a thick white soup with a layer of bright oil floating on the surface;

4. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, you can code it first and cover it with plastic wrap);

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

6 Let it stand for 2 minutes, then add boiled rice noodles and sprinkle with shallots.