Ingredients: ribs 300g, chicken 1 2, ham 100g, duck12, quail eggs1piece and leek 30g.

Ingredients: 30g shallot, 30g pickled mustard tuber, 30g mung bean sprouts, 200g cooked rice noodles, 80g fresh grass carp, 80g fresh pork tenderloin, 5g salt, 3g white pepper, 50g ginger and salt 10g.

method of work

Thick soup practice:

1, ribs, fresh chickens and ducks are washed, cut into large pieces, put in boiling water respectively, roll off blood foam, remove and rinse.

2. Put it into a pressure cooker (or a large casserole) together with the scattered ginger pieces and Yunnan ham, and add about 4-5 times the water of the solid material. Bring to a boil with high fire, then turn to low fire and simmer for more than 60 minutes.

3, add salt, and finally the finished thick soup should be thick and white soup with a layer of bright oil floating on the surface.

Rice noodle practice:

1, cut fresh grass fish and fresh tenderloin into extremely thin slices for later use. To prevent the surface from drying out, you can code it first and cover it with plastic wrap.

2. Put the boiling thick soup into a large bowl with heat preservation, put the fresh fish fillet, fresh tenderloin fillet, mung bean sprouts, mustard tuber and leek in turn, chop in raw quail eggs, and add salt and white pepper.

3. Leave it for 2 minutes, then add the rice noodles scalded by boiling water and sprinkle with chopped green onion.

4. A cross-bridge rice noodle with home-style characteristics will be fine, and you can enjoy it now.

Tips

1, the oil in the thick soup can't be discarded, and the rice noodle crossing the bridge depends on it to ensure the temperature and cook all the materials.

2, you can also put all kinds of meat slices and vegetables according to your personal taste. However, the thinner the sliced meat, the better, and it is not advisable to put more pieces at one time.