Raw materials:

Chicken breast, pork belly head, pork waist, fish meat, squid, fish maw, ham, cilantro, scallions, net chicken 20 grams each, hairy bean curd, cabbage heart, bowls of bean tips, green onions, bean sprouts, mushrooms 50 grams each, 200 grams of rice noodles.

Method:

The meat were thinly sliced, flavored blanch and rinsed plate;

the rest of the ingredients blanched in another burn, rinsed and cooled, cut into sections on the plate;

Coriander, green onion chopped and oil chili pepper and burned rice noodles on the table;

Chicken oil burned to 70% heat into a bowl, and poured into the boiled broth, plus seasonings on the table;

The meat was cooked until it was hot, then the chicken was cooked, then the chicken was cooked. Before eating the meat slices burned to white, under the green vegetables slightly cooked, and then under the rice noodles, sprinkled with a little Xu chopped green onions, cilantro that is.

Another:

Raw materials: light fat hen half (about 750 grams), light half of the old duck (about 750 grams), pig bone 3, pork spine, tender chicken breast, fish (blackfish) meat or squid 50 grams each, tofu skin 1, 25 grams of chives, 10 grams of green onions, 1 gram of monosodium glutamate (MSG), sesame oil 5 grams of lard or 50 grams of chicken and duck oil, sesame oil 25 grams of chili. 1.5 grams of refined salt, 400 grams of high-quality rice, pepper, coriander, scallion each a little.

The chickens and ducks will be gutted and cleaned, with cleaned pork bones into the pot of boiling water, slightly blanched, remove blood stains, and then into the pot, add 2,000 grams of water, simmering for about 3 hours, until the soup was milky white, fish out the chickens and ducks (chickens and ducks should not be cooked too bad, another for another purpose), take the broth to be used. 2, the raw chicken breast, pork spine were cut into thin to transparent slices on a plate. Fish (or squid) cut into thin slices of meat, slightly cooked in boiling water and removed from the plate. Soften tofu skin with cold water and cut into julienne strips, scald in boiling water for 2 minutes, then float in cold water until ready to use. (leeks washed, scalded with boiling water, remove the knife to be used) green onions, coriander washed with water, cut into 0.5 cm long small sections, respectively, in a small plate. 3, rice by soaking, ground into fine powder, steamed, pressed into fans. Then use boiling water for two or three minutes to form, and finally rinse the rice noodles with cold water. Use 150 grams per bowl. 4、When serving, use a large bowl with a high depth, put in 20 grams of chicken and duck meat, and ladle the boiling soup in the pot into the bowl, add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame chili oil, so as to keep the bowl at a high temperature. Soup dishes on the table, the first chicken, pork, sliced fish slices into the bowl in turn, gently stirring with chopsticks can be scalded, and then leeks into the soup, add green onions, coriander, and then put the rice noodles one after another into the soup, but also can be eaten while scalded. All kinds of meat and leeks can be dipped in the ingredients.