Ingredients:

1. Appropriate amount of Yunnan rice noodles. 2. Pork (chicken can also be used). 3. Appropriate amounts of mushrooms, shiitake mushrooms, oyster mushrooms, fungus, and bamboo shoots. 4. Pea tips (can be replaced by other vegetable leaves). 5. Chicken broth (any other broth can be used). 6. A piece of old ginger. 7. Appropriate amount of salt.

Method:

1. Put the rice noodles (I am semi-dry rice noodles) into boiling water, then turn off the heat and soak for about 20 minutes (do not boil).

2. Boil the bamboo shoot slices in a pot of boiling water for about five minutes, then remove and rinse with clean water.

3. Cut the pork into very thin slices (people who can eat fatty meat can use pork belly); wash the pea tips; tear off the charcoal into small pieces; tear the oyster mushrooms into small pieces; mushrooms, shiitake mushrooms, and old ginger are evenly chopped. slice.

4. After the chicken soup is boiled, add ginger slices, mushrooms, shiitake mushrooms, oyster mushrooms, bamboo shoot slices, fungus, and salt. After boiling, simmer for more than ten or twenty minutes. Remove the pot from the heat and set aside the soup. .

5. Pour the required amount of soup and vegetables into a small casserole, bring to a boil over high heat, add an appropriate amount of rice noodles and bring to a boil, then place pork slices on top, scald until cooked through and immediately turn off the heat, then Add pea tips and mix well.

6. Bring the pot to the table and enjoy.