Materials:

20g of chicken breast, 20g of pork tripe head, 50g of pork kidney, 50g of mullet, 50g of water-fried squid, 20g of oil-fried fish tripe, 20g of ham, 20g of coriander, 20g of onion, 20g of quail eggs and 20g of clean chicken nuggets, 50g of water-fried bean skin, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.

Practice:

1. Slice the meat separately, blanch it with a smell, then rinse it and put it on a plate;

2. Blanch the rest materials in another pot, cool them, cut them into sections and put them on the plate;

3. Chop coriander and onion, serve with oil pepper and scalded rice noodles;

4. When the chicken oil is burned to 70% heat, put it into a bowl, pour it into the boiled clear soup, and add seasoning to serve;

5. When eating, first blanch the meat slices to white, then slightly blanch the green vegetables, then rice noodles, and sprinkle a little chopped green onion and parsley.

Second, Hunan Jinshi rice noodles

Materials:

Beef, dried red pepper, pepper, star anise, fennel, cinnamon, cardamom, ginger slices, rhizoma Dioscoreae Septemlobae, dried rice noodles (crossing the bridge), shallots and monosodium glutamate.

Practice:

1. Remove the fat from beef and fry it into butter for later use.

2. A catty of beef is soaked in cold water for two hours. Take out, squeeze out the blood, pat loose and cut into pieces.

3. Heat a pot, add a little oil, heat the bean paste (half a pack) at 50%, stir-fry the red oil, add the beef, stir-fry several times, and heat the water (1 liter).

4. Boil the water, skim off the blood foam and oil powder, and add butter according to the degree of beef fat and thin to increase the flavor.

5. Put the dried red pepper and stew (pepper/star anise/fennel/cinnamon/cardamom/ginger slices/Sannai) in the empty pressure cooker, and then pour the beef with soup into the pressure cooker. Stew on high fire 15 minutes.

The practice of rice noodles:

1. Soak the rice flour with hot water the night before, and the flour will become soft the next morning, which is just right for making raw materials.

2. Boil a pot of boiling water, put in wet powder and start to cook, and take off the pot after three or five minutes.

3. Add some onions and monosodium glutamate to the cooked powder.

4. Pour beef soup on the rice noodles and serve.

Third, Guangxi Guilin rice noodles

Materials:

Appropriate amounts of rice flour (dried), pork, Chinese cabbage, starch, garlic, soy sauce, bean paste (spicy oil) and salt.

Practice:

1. Chop lean meat into minced meat, add salt, soy sauce, mix with starch and set aside. Guilin rice noodles are soaked in water for one night. Put a little garlic in the hot oil in the pot and saute until fragrant, then pour in minced meat and stir fry. Stir-fry minced meat until it turns white, then add a spoonful of Pixian bean paste and stir fry.

2. Stir-fry minced meat with Pixian bean paste and put it out for later use. Pour a proper amount of boiling water into the pot, and then add two bags of strong broth. When the water boils, add the drained rice flour. Cover and cook until the rice noodles are cooked.

3. Add a proper amount of washed Chinese cabbage and turn off the fire when cooked. Guilin rice noodles are put into a bowl and the upper layer is scooped with a layer of minced meat that was fried before.