Preparation time: 10 minutes Cooking time: 70 minutes Characteristics: Tangy soup, smooth rice noodles, a variety of fresh flavors into one. Ingredients for soup: 300g pork ribs, 1/2 fresh chicken (preferably local chicken), 1/2 fresh duck, 100g Yunnan ham, 1 piece of ginger (50g), 2 teaspoons of salt (10g) Rice noodle ingredients (1 big bowl of amount): 200g cooked rice noodles (to be sour battered rice noodles, dry batter can also be a little bit less flavorful, or even dry rice noodles can be used, water to hair hair open), 80g of fresh grass carp (picking the thorns, sliced into thin slices), slices of fresh loin meat Two or three slices of 60g (slightly larger slices, raw), two slices of raw pork liver (the same as pork, the thinner the better), 5 slices of bean skin 30g, 1 quail egg, 30g of leeks, 30g of green onions, 30g of squash, 30g of mung bean sprouts, 1 teaspoon of salt (5g), 1/2 teaspoon of white pepper (3g) ● Gumbo practice: 1. Spare ribs, fresh chicken, fresh duck, cleaned and chopped into chunks, put into the boiling water, rolled off the blood foam, removed and rinsed. blood foam, fish out and rinse well. 2. Put them into a pressure cooker (or large casserole) together with the tapped ginger cubes and Yunnan ham, and add about 4-5 times as much water as the solid ingredients. Bring to a boil over high heat, then turn down to low heat and simmer for 60 minutes or more. 3. Season with salt, and the final product should be a thick white soup with a layer of bright oil floating on the surface of the soup. Rice noodle practice: 1. Fresh grass carp and fresh tenderloin, respectively, cut into very thin slices of meat to be used (in order to prevent the surface from drying out, can be weighed and covered with plastic wrap). 2. Boiling broth into the heat preservation of a large bowl, in turn, flat into the fresh fish slices, slices of fresh tenderloin, slices of pork liver (do not like to eat liver can be left out), mung bean sprouts, mustard greens and leeks, into the raw quail eggs, salt and white pepper. 3. 2 minutes and then into the boiling water, and then into the boiling water, the soup should be placed in a thick white sauce, a layer of bright oil floating. minutes, then add the boiling water scalded rice noodles, sprinkle with scallions can be.