1

Wash the pork backbone and pass it through water.

2

Wash the chicken, pass it through water.

3

Put the pork spine and chicken in a stew pot with water and ginger to simmer.

4

Simmer the soup for 2 hours, add salt, chicken essence, white pepper and set aside.

5

Soak Yunnan rice noodles in cold water for 1 hour.

6

Wash and slice the pork, liver, and oyster; slice the boiled chicken, beef, and mushrooms; boil the leeks and baby bok choy; cut the pickled cabbage into small sections; remove the shells from the quail eggs and put them into a small dish; wash the small green onions, and cut them into chopped scallions.

7

Cook the rice noodles in a pot of boiling water and serve on a plate.

8

Serve the stew in a large bowl.

9

Set the table and get ready to blanch the vegetables and rice noodles. The pork slices, liver, and udon slices can also be blanched first in a pot of boiling water.

10

Pour the quail eggs, sliced pork, pork liver, and sliced blackened fish into the soup, stirring constantly, until broken. Pour the chicken, beef and leeks, baby bok choy, sauerkraut and shiitake mushrooms into the soup.

11

Add the rice noodles and keep stirring. Finally, add the scallions and wait for the soup to cool down a bit, then you can eat the rice noodles over the bridge.