The soup is fragrant, the rice noodles are smooth, and all kinds of umami are dissolved into one. Yunnan local flavor, delicious and nourishing.

Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g), rice noodle ingredients (1 0g).

Thick soup practice: wash ribs, fresh chicken and fresh duck, cut into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off. Put it into a pressure cooker (or a big casserole) with scattered ginger slices and Yunnan ham, and add about 4-5 times of water as a solid material. Bring the fire to a boil, then simmer for more than 60 minutes. 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: cut fresh grass carp and fresh tenderloin into extremely thin slices for use (to prevent the surface from drying out, you can code it first and cover it with plastic wrap). Put the boiled soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, knock in raw quail eggs, and add salt and white pepper. Let stand for 2 minutes, then add boiled rice noodles and sprinkle with chopped green onion. Tips:

The oil in the thick soup can't be discarded, and the rice noodle crossing the bridge depends on it to keep the temperature and cook all the materials. You can also put all kinds of meat slices and vegetables according to your personal taste. But the thinner the slices, the better. It is not advisable to put more than one slice at a time.