The seasoning of crossing the bridge rice noodles is: a whole fat old hen (about 750g), a whole old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (crucian carp) or water-borne squid, 1 tofu coat, 25g leek and 10 garlic.
Exercise:
1. Wash the internal organs of chickens, ducks and geese, blanch them with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, drain 2,000g of water, stew for 3 hours, and when the soup is milky white, take out the chicken, ducks and geese (chickens, ducks and geese should not be overcooked, wave goodbye) and take out the soup for later use;
2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them in a plate, cut mullet (or big squid) into thin slices, cook them in boiling water for a while, then take them out of the plate, soak the tofu coat in cold water and shred it, scald it in boiling water for 2 minutes, then float it in cold water for later use, wash leek, scald it in boiling water, take off the flower knife for later use, and use garlic and coriander.
3. Soak the rice, grind it into fine powder, cook it, grind it into vermicelli, scald it with boiling water for two or three minutes, and finally soak the rice noodles with cold water, each bowl is150g;
4. When taking, use a mysterious small bowl, put 20g of chicken and goose, scoop the boiling soup in the pot into the bowl with a spoon, and add salt, chicken essence, white pepper powder, sesame oil, animal oil or chicken, duck and goose oil and white sesame oil pepper to keep the temperature in the bowl high. After the soup is served, put the chicken breast, raw pork and sashimi in a bowl one after another and gently stir them with chopsticks to cook them.
Seasoning for making rice noodles crossing the river: pork ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham100g, ginger1(50g), and 2 tablespoons of salt (10g).
Exercise:
1. Wash pork ribs, fresh chicken and fresh duck, cut into pieces, put them in boiling water to remove blood foam, pick them up and wash them neatly;
2. Put the above raw materials, ginger and Yunnan ham together in a pressure cooker (or a big stone pot), add about 4-5 times the water of the solid raw materials, first boil with strong fire, then turn to slow fire, and stew for more than one hour;
3. Add salt, and the final product should be thick white juice with a layer of bright oil floating on the surface;
4. Cut fresh grass carp and fresh tenderloin into very fine shredded pork for use (to prevent the surface from drying, you can pack it first and cover it with a fresh-keeping bag);
5. Put the cooked broth into a small bowl with heat preservation, then put the shredded live fish, fresh tenderloin slices, bean sprouts, pickles and leeks horizontally, and add raw eggs, salt and black pepper;
6. Leave it for 2 minutes, then add the rice noodles blanched in boiling water and sprinkle with shallots.