How to cook rice noodles across the bridge is delicious?

Ingredients: chicken breast, pork tripe, pork loin, mullet, fried squid, fried fish tripe, ham, coriander, onion, clean chicken nuggets, fried bean skin, Chinese cabbage, pea tip, onion, bean sprouts and mushrooms, and rice noodles. Methods: 1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate; 2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate; 3. Chop coriander and onion and eat them with oil pepper and scalded rice flour; 4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve; 5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander. How to eat cross-bridge rice noodles The cross-bridge rice noodles consist of soup, sliced rice noodles and seasonings. When eating, use a large magnetic bowl, first put the cooked chicken oil, monosodium glutamate and pepper noodles, and then scoop the soup of chicken, duck, ribs and pork bones into the bowl and serve it on the table for later use. At this time, the boiling soup is covered with a thick layer of oil and not steamed, but diners must not drink the soup first to avoid burns. Knock pigeons and chicken into a bowl first, then add raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to make the raw meat cooked. Then add cooked meat such as crispy pork and barbecued pork, then add peas, tender leeks, spinach, bean curd skin and rice noodles, and finally add soy sauce and Chili oil. The taste is particularly rich, delicious and nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies the rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, and enjoys a high reputation at home and abroad. Legend has it that a long time ago, there was a scholar who studied hard at Zhongting in Nanhu, Yunnan, and his wife had to cross the bridge to deliver meals to the scholar every day. One day, the wife felt that her husband was very hard, so she stewed a chicken and put it in a clay pot for her husband to eat. However, something happened on the way and it was delayed. When she came back, she found that the chicken in the casserole was still hot. When she opened it, she found a thick layer of butter on it, so she made rice noodles for her husband with chicken oil. After eating, the scholar was full of praise. Because his wife has to cross the bridge to deliver meals in Nanhu every day, the scholar named it "crossing the bridge rice noodles". The homemade Yunnan rice noodle soup consists of 3200 grams of ribs, fresh chicken12, fresh duck12, Yunnan ham100g, ginger1(50g), 2 teaspoons of salt (10g) and rice noodles. 30g mung bean sprouts, salt 1 teaspoon (5g), white pepper 1/2 teaspoons (3g)● Thick soup method ● 1) Wash ribs and fresh chickens and ducks, cut them into large pieces, put them into boiling water, roll off the blood foam, take them out and rinse them off. 2) Put it into a pressure cooker (or a large 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. 3) add salt, and finally the finished 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 use (to prevent the surface from drying out, it can be covered with plastic wrap after weighing). 2) Put the boiled thick soup into a large bowl with heat preservation, add fresh fish slices, fresh tenderloin slices, 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 chives.