Ingredients Ingredients for soup: 300g pork ribs, 1/2 fresh chicken, 1/2 fresh duck, 100g Yunnan ham, 1 piece of ginger (50g), 2 teaspoons of salt (10g), rice noodle ingredients (1 big bowl quantity): 200g cooked rice noodle, 80g fresh grass carp, 80g fresh pork tenderloin, 1 quail egg, 30g chives, 30g green onion, 30g squash, 30g mung bean sprouts, 1 teaspoon of salt ( 5g), 1/2 tsp (3g) white pepper powder

Practice

Soup Directions:

Wash the pork ribs, fresh chicken, fresh duck, chopped into large chunks, respectively, into the boiling water, rolled to remove the blood froth, fished out and rinsed.

Put them into a pressure cooker (or a large casserole) together with the tapped ginger and Yunnan ham, and add about 4-5 times as much water as the solid ingredients. Bring to a boil over high heat, then reduce heat to low and simmer for 60 minutes or more.

Season with salt, and the final finished gumbo should have a layer of bright oil floating on the surface of the thick, white broth.

Methods of rice noodles:

Slice the fresh grass carp meat and fresh tenderloin, respectively, into very thin slices of meat to be used (in order to prevent the surface from drying out, you can first yard, covered with plastic wrap).

Pour the boiling broth into a large, heatproof bowl, add the sliced fish, tenderloin, mung bean sprouts, squash and leeks, crack in the raw quail eggs, and season with salt and white pepper.

Leave to stand for 2 minutes, then add the rice noodles scalded with boiling water and sprinkle with chopped scallions.