the practice of small pot rice noodles

1. wash one pig bone for later use; Prepare pickled cucumber and pickled cabbage for later use

2. Put the cleaned pig bones into the pot and add enough water; Cover and cook for more than 2 hours, and take bone soup for later use

3. Chop chicken legs into small pieces; Set the wok on fire, add proper amount of cooking oil, add pepper and green pepper and stir-fry until fragrant

4. Add bean paste and stir-fry red oil; Add the diced chicken and stir fry

5. Stir fry the diced chicken and add soy sauce and ginger juice; Add a proper amount of water

6. Add the lid and stew; After the soup is thick and rotten, turn off the fire and add a proper amount of chicken essence for seasoning

7. Chop the pork into powder for later use; Chop coriander and garlic moss for later use

8. Slice pickled cucumber for later use; Take a small pot and add minced meat, pickled cucumber and sauerkraut

9. Add the cooked bone soup; After boiling the soup, add lettuce and baby cabbage to boil

1. Add water to another pot to boil; Add the rice noodles soaked in advance and cook until soft

11. Put the cooked rice noodles into the casserole where the soup is cooked; Add chicken sauce soup and mix well

12. Add chopped garlic shoots and coriander; Finally, pour chicken sauce to make a pot of delicious rice noodles.