2. Accessories: small amount of shallots, appropriate amount of pepper oil, appropriate amount of Chili oil, 2 thick soup treasures, and appropriate amount of water.
Step 3 practice:
(1) Soak rice noodles: boil water in the pot, turn off the fire after the water is boiled, and soak the dried rice noodles for 2.5 -3 hours. The water has gone from hot to cold, so don't worry.
(2) Material preparation: shredded dried bean curd, washed oil wheat and bean sprouts, chopped shallots, cooked quail eggs, shelled and washed fish tofu, fish balls, crab roe, etc. And cut into small pieces (you can add your favorite ingredients to make hot pot).
(3) Boiling rice noodles: rinse the soaked rice noodles with cold water for 2-3 times and then drain the water.
(4) Boil water (too much water) in the pot, add two thick soup treasures after boiling, keep the fire after the thick soup treasures are dispersed, add rice noodles, and take them out after 30-40 seconds.
(5) After cold water, mix in a little sesame oil and pepper oil (pepper is not required if you don't eat spicy food) and stir well.
(6) Cooking materials: Do not pour out the water for cooking rice noodles. After boiling, add hot pot ingredients and quail eggs. Boil for about 30 seconds, then take it out and spread it on the rice noodles. Continue to add vegetables. Stir-fry and put it with rice noodles.
(7) After all the vegetables and meat are cooked, turn off the fire, sprinkle chopped green onion into the bowl, pour the soup in the pot into the bowl, and finally drop a little sesame oil and Chili powder to live together.
(8) Serve it and you can eat it.