Ingredients of rice noodles (1 big bowl): 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork tenderloin, quail eggs 1 piece, 30g of leek, 30g of onion, 30g of pickled mustard tuber, 30g of mung bean sprouts, 1 teaspoon of salt (5g) and/kl.
● Thick soup practice:
1. Wash ribs and fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off.
2. Put it into a pressure cooker (or a big casserole) together with scattered ginger slices and Yunnan ham, and add about 4-5 times of solid water. Bring the fire to a boil, then simmer for more than 60 minutes.
3. Add salt, and the final thick soup should be thick and white with a layer of bright oil floating on the surface.
● Rice noodle practice:
1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, it can be weighed and covered with plastic wrap).
2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper.
3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots.