Main ingredients: 1 chicken skeleton, 500g of pork bone, 200g of rice noodles, 50g of fish fillet, 50g of ham sausage, 50g of chicken breast, 50g of pork tenderloin, 1 quail egg, 20g of chicken oil?

Accessories: ginger, green onion, cilantro, lettuce, mung bean sprouts, enoki mushrooms, pepper, rice vinegar, chili oil, Oil tofu moderate amount, shrimp moderate amount

Steps:

1, chicken skeleton de-oiled and washed, pig bone washed.

2, water boiling chicken bones and pork bones blanched through the water, washed.

3, the blanched chicken bones and pork bones into the casserole, add enough water, add ginger and green onion knot. Boil on high heat and turn to low heat to boil for 2 hours to become soup.

4, fish cut into butterfly slices, chicken breast, pork tenderloin and ham sausage cut into thin slices. (See your own knife skills, how thin you can cut how thin)

5, oil tofu is also cut into slices, quail eggs boiled and shelled.

6, lettuce, needle, bean sprouts, green onions and cilantro washed and dried.

7, washed vegetables cut into sections.

8, 200 grams of rice noodles spare.

9, with a small fire shrimp fried incense fried yellow, put on the board with a rolling pin to shrimp rolled.

10, chicken fat with low heat to fry oil, chicken fat residue do not.

11, iron skillet hot in advance, add crushed shrimp.

12, add two tablespoons of broth boil pour chicken oil, open high heat boil, add salt, pepper, rice vinegar and chicken essence. (Chicken essence can not be added)

13, the boiling soup iron pot to the table. (Pay attention to the temperature of the pot when you bring it to the table. The pot should be padded with something so as not to burn the table.) Put in the pork, chicken, fish and ham slices in turn.

14, the golden needle Ru, bean sprouts, oil tofu, quail eggs, rice noodles to add, cover the lid 1 to 2 bells. (At this time the soup in the pot are boiling)

15, finally add lettuce, green onions, cilantro, chili oil.

16, rolling hot bridge rice noodles can be served.