Seasoning for making soup noodles:

Materials: some dried rice noodles, mustard greens, bamboo shoots, bacon, watercress, and a little corn

Steps:

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1. Soak the dried rice noodles in cold water and set aside.

2. Do not put oil in the pot, add bacon slices and stir-fry until the oil is released, lift out the meat slices, add watercress and corn and stir-fry briefly.

3. In a small oil pan, first stir-fry the bamboo shoot slices, then add the mustard greens and stir-fry for a while.

4. Boil water, add rice noodles and cook briefly, pour out the water and soak in cold water, drain, and it will taste delicious.

5. Add broth to boiling water, add part of the watercress, and cook without the mustard greens. Then add the rice noodles and when cooked, remove from the pot.

Ingredients and methods of Hengli Soup Noodles:

1. Soak the rice one night before cooking, it will take a whole night

2. Soak the rice in the morning The rice soaked last night was ground into rice milk.

3. Use a flat steaming plate, pour rice milk and spread it evenly on the steaming plate.

4. Put it in the steamer and steam for 3-4 minutes. Then tear it off and cut it into strips to make rice noodles.

Note: It depends on how high the heat of your steamer is. In short, it must be steamed

Soup ingredients:

First, dry the earth fish (use it first Bake it in the oven until fragrant (set aside)) Use ham bones, pork bones, pig skin, chicken heads, necks, feet, shrimp heads, shrimp clams, laojiao and other ingredients to pour water first, and wash away the blood stains and other unclean parts. Rinse with water, put 80% of the water into a large soup dumpling, boil over high heat, and then simmer over slow heat.

Do not use high heat otherwise the soup will become turbid. You decide whether to add MSG or not. It would not be enough without the aroma of shrimp and earth fish soup.