material

Ingredients: ribs 300g, chicken 1 2, ham 100g, duck12, quail eggs10, leek 30g.

Ingredients: 30g shallot, 30g pickled mustard tuber, 30g mung bean sprouts, 200g cooked rice flour, 80g fresh grass carp, 80g fresh pork tenderloin, 5g salt, 3g white pepper, 50g ginger and salt10g.

working methods

Thick soup practice:

1. Wash ribs and fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off.

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

3, add salt, the final soup should be a thick soup with a layer of bright oil floating on the surface.

Rice noodle practice:

1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use. In order to prevent the surface from drying out, you can code it first and cover it with plastic wrap.

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

3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with chopped green onion.

4. A home-cooked special rice noodle is enough, and you can enjoy it now.