Materials:

1, Yunnan rice noodles.

2. Pork (chicken is also acceptable).

3. Lentinus edodes, Lentinus edodes, Pleurotus ostreatus, auricularia auricula, and bamboo shoots.

4, pea tip (can be replaced by other leaves).

5, chicken soup (other broth can be).

6, a piece of ginger.

7, the right amount of salt.

Exercise:

1, put the rice noodles (I am semi-dry rice noodles) into boiling water, then turn off the fire and soak for about 20 minutes (you can't cook).

2. After the bamboo shoots are boiled in a boiling water pot for about five minutes, take them out and rinse them with clear water.

3. Pork is cut into extremely thin slices (people who can eat fat meat can use pork belly); Wash the pea tip; Charcoal tears small pieces; Tear Pleurotus ostreatus into small pieces; Lentinus edodes, Lentinus edodes and ginger are sliced.

4. After the chicken soup is boiled, add ginger slices, mushrooms, mushrooms, oyster mushrooms, bamboo shoots, fungus and salt. After boiling, cook for another ten to twenty minutes. Remove from the fire and let the soup stand by.

5. Put the required soup and vegetables into a small casserole, bring them to a boil, add appropriate amount of rice noodles, then spread pork slices, turn off the heat immediately after scalding, and then add pea tips and turn them evenly.

6. Put the pot on the table and you can eat it.

Features:

Casserole rice noodles are simple and nutritious, and can be flexibly adjusted according to personal taste.

If you want to do business, it depends on whether anyone is willing to teach you the secret recipe