Written at the beginning, as a food blogger, this small pot rice noodle has been made for more than ten times. If it wants to be delicious, especially when opening a shop, it's best to use a casserole or a copper pot. It's really not as delicious as an ordinary pot!

1, add onion, ginger and cooking wine to pork bone and chicken rack, boil and skim off floating powder, then simmer for 4 hours. This is the soul of small pot rice noodles-broth.

2. Pickling with onion, Jiang Shui and pepper for a period of time can remove the fishy smell of meat.

3. Pour the broth into a casserole or copper pot. Add marinated minced meat, sauerkraut, Zhaotong sauce and rice flour. Seasoning only needs salt, chicken essence and light soy sauce. Add leeks before cooking, or add Chili oil according to personal preference, so that the taste of small pot rice noodles is basically the same as that in restaurants.