Homemade Yunnan Cross-Bridge Rice Noodles

Preparation time: 10 minutes Cooking time: 70 minutes Features: The soup is fragrant, the rice noodles are smooth, and various umami flavors are integrated into one.

Ingredients for thick soup: 300g ribs, 1/2 fresh chicken, 1/2 fresh duck, 100g Yunnan ham, 1 piece of ginger (50g), 2 teaspoons of salt (10g)

Rice noodle ingredients (1 large bowl): 200g cooked rice noodles, 80g fresh grass carp, 80g fresh pork tenderloin, 1 quail egg, 30g leek, 30g chives, 30g mustard, 30g mung bean sprouts, 1 teaspoon salt (5g ), 1/2 teaspoon of white pepper (3g)

●Concentrated soup method:

1. Wash the ribs, fresh chicken and fresh duck, chop into large pieces and put them separately Pour into boiling water, roll to remove any blood foam, remove and rinse thoroughly.

2. Put the chopped ginger and Yunnan ham into a pressure cooker (or large casserole), and add water that is about 4-5 times the amount of solid materials. Bring to a boil over high heat, then reduce to low heat and simmer for more than 60 minutes.

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

● Rice noodle making method:

1. Cut the fresh grass carp and fresh tenderloin into very thin slices for later use (to prevent the surface from drying out, weigh and weigh them well. Cover with plastic wrap).

2. Pour the boiling thick soup into a large bowl that is kept warm, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, mustard and leeks in order, add raw quail eggs, salt and white water. pepper.

3. After leaving it for 2 minutes, add the rice noodles that have been blanched in boiling water and sprinkle with chives.