Rice noodle ingredients:

200 grams of rice noodles, 20 grams of chicken breast, pork tripe, pork kidney, mullet, squid in water, fish tripe in oil, ham, coriander, onion and clean chicken, 50 grams of bean skin in water, cabbage heart, pea tip, onion, bean sprouts and mushroom.

Production process:

1. Slice the meat separately, blanch it with a smell, then rinse it and put it on a plate;

2. Blanch the rest materials in another pot, cool them, cut them into sections and put them on the plate;

3. Chop coriander and onion, serve with oil pepper and scalded rice noodles;

4. When the chicken oil is burned to 70% heat, put it into a bowl, pour in the boiled broth, and add seasoning to serve;

5. When eating, first blanch the meat slices to white, then slightly blanch the green vegetables, then rice noodles, and sprinkle a little chopped green onion and parsley.

Practice 2 of crossing the bridge rice noodles

Rice noodle ingredients:

Half a fat hen (about 750g), half an old duck (about 750g), 3 pig bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or water-borne squid, tofu skin 1 piece, 25g leek, onion 1 0g, and.

Production process:

1. Wash the chickens and ducks, blanch them with the washed pig bones in a boiling water pot to remove blood stains, then put them in the pot, add 2000g of water, stew for about 3 hours, and when the soup is milky white, take out the chickens and ducks (chickens and ducks should not be overcooked for other purposes) and take the soup for later use;

2. Slice raw chicken breast and pork loin into thin and transparent slices and put them on a plate, cut mullet (or squid) into thin slices, take them out and put them on a plate after boiling in boiling water, soak the bean curd skin in cold water and shred it, scald it in boiling water for 2 minutes, then float it in cold water for later use, wash the leek, scald it in boiling water, take it out and change the knife for later use, and wash the onion and coriander with water.

3. Rice is soaked, ground into fine powder, steamed, pressed into vermicelli, scalded with boiling water for two or three minutes, and finally rinsed with cold water, with150g for each bowl;

4. When eating, put 20g of chicken and duck meat in a profound big bowl, scoop the boiled soup into the bowl, add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the temperature in the bowl at a high level. After the soup is served, put the chicken, pork and sliced fish into the bowl in turn, stir gently with chopsticks to cook it, and then put the leek into the soup.

Features of rice noodles:

The soup is delicious, the meat slices are tender, the taste is fragrant and unique.

Practice 3 of crossing the bridge rice noodles

Rice noodle ingredients:

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

Production process:

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 off;

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

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

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

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

6. Leave it for 2 minutes, then add the rice noodles scalded by boiling water and sprinkle with shallots.