Cross-bridge rice noodles consists of four parts: one is the soup covered with a layer of boiling oil;

The second is the condiments, oil chili, monosodium glutamate, pepper, salt;

The third is the main ingredient, there are slices of raw pork tenderloin, slices of chicken breast, slices of oily fish, as well as water over the five ripe slices of pork loin, slices of tripe, slices of hairy squid; auxiliary ingredients have come to the tip of the peas, leeks, as well as coriander, shredded green onions, grass sprouts, shredded ginger, slices of magnolia, blanch the tofu skin;

The fourth is the main food, which is slightly scalded rice noodles. Silk, ginger, yucca slices, blanch the tofu skin;

The fourth is the main food, that is, water slightly scalded rice noodles. Covered in goose fat, the broth is piping hot, but not steaming.

20 grams each of chicken breast, pork belly head, pork loin, oyster meat, squid in water, fish maw in oil, ham, cilantro, scallions, quail eggs, net chicken pieces , 50 grams each of hydrated bean curd skin, cabbage heart, bowl of bean tips, scallions, bean sprouts, mushrooms, 200 grams of rice noodles.

Production process

1. the meat ingredients were cut into thin slices, flavored blanch and bleach to plate;

2. the rest of the ingredients blanch in another pot, bleach and cool, then cut into segments on the plate;

3. coriander, green onion chopped and oil chili peppers and blanched rice noodles on the table together;

4. Chicken oil burned to 7 into the heat of the bowl, poured into the boiled broth, add seasonings On the table;

5. Eat the first meat slices hot to white, under the green vegetables a little hot, and then under the rice noodles, sprinkled with a little chopped green onion, cilantro that is complete.

Practice 2

Making ingredients

Light fat hen half (about 750 grams), light old duck half (about 750 grams), pig tube bone 3, pork spine, tender chicken breast, fish (blackfish) meat or squid 50 grams each, tofu skin 1 sheet, 25 grams of chives, 10 grams of green onions, 1 gram of monosodium glutamate, 5 grams of sesame oil, 50 grams of pork lard or chicken and duck oil, sesame seed 25 grams of chili oil, 1.5 grams of refined salt, 400 grams of high-quality rice, pepper, coriander, scallions a little.

Production process

1. chicken and duck to remove the viscera and wash, with cleaned pork bones into the pot of boiling water, slightly blanch, remove blood stains, and then into the pot, add 2,000 grams of water, simmering for about 3 hours, until the soup is milky white, fish out the chicken and duck (chicken and duck should not be cooked too bad, another for another purpose), to take the soup for standby;

2. raw chicken breast, pork spine, respectively, cut into thin to transparent The slices on a plate, cut into thin slices of fish (or squid) meat, slightly cooked in boiling water and removed to plate, tofu skin softened with cold water and cut into shreds, scalded in boiling water for 2 minutes, floated in cold water to be used, leeks cleaned, scalded in boiling water, removed and rewritten to be used, green onions, coriander, cleaned with water, cut into 0.5 cm long small segments, respectively, were held in a small plate;

3. rice by soaking, ground into fine powder, Steamed, pressed into vermicelli, and then scalded with boiling water for two or three minutes to form, and finally rinsed with cold water rice noodles, 150 grams per bowl;

4. When serving, use a large bowl with a high depth, put 20 grams of chicken and duck meat, and the pot of boiling broth scooped into the bowl, add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame chili oil, so that the bowl maintains a higher temperature, the soup dishes to the table, the first chicken, pork, Fish slices into the bowl in turn, gently stirring with chopsticks can be hot, and then leeks into the soup, plus green onions, coriander, and then put the rice noodles one after another into the soup, but also can be eaten while scalding, all kinds of meat and leeks can be dipped in the ingredients to eat.