Wash the chicken rack, put it in a pot, pour in about 1500ml of clean water, boil it with strong fire, skim off the floating foam, then turn to medium heat, add ginger slices, cover it, cook for 2 hours, season with salt, take out the chicken rack, and leave only chicken soup for use; Wash the chicken oil and dry it with kitchen paper towels. Put it into a pot, pour in cooking oil, simmer with low fire until the chicken oil disappears, filter the residue, and pour the oil into a container for later use; Cut pork tenderloin, chicken breast and ham into ultra-thin slices (the thinner the better), mung bean sprouts, bean skin and boiled water. Cut leek and coriander into 2cm sections, and chop leek for later use;
Put dried seaweed in an oil-free pan, stir-fry slowly with low fire until the dried seaweed becomes dark in color, the water evaporates and gives off a smell, then turn off the fire and put it on the chopping board; Roll it into fine dried seaweed powder with a rolling pin, pour water into the pot to boil, and then add rice flour. Immediately after the water is boiled again, take out the rice noodles and drain them for later use; Heat the stone pot on the fire, then add the dried seaweed, heat the boiled chicken oil to 90% heat and pour it on the dried seaweed; Pour the heated chicken soup, add pork slices, chicken slices, ham slices, cooked rice noodles, mung bean sprouts, bean skin, leeks and coriander in turn, and finally add cooked quail eggs.
When the rice noodles are ready, it's time to prepare other side dishes. In fact, the most important side dish is soup, which can be matched according to your own taste. Of course, in order to reflect the "crossing the bridge" of rice noodles, try to prepare something that can be eaten raw or cooked easily, such as cut frozen tenderloin, cut Xuanwei ham, washed lettuce or pea tips, leeks and so on. According to the season, you can also choose side dishes such as Toona sinensis and Cordyceps sinensis.