Home-cooked Hot Pot Rice Noodle Method

Bridge Crossing Rice Noodles have an interesting origin story, where a scholar's wife prevented her husband from eating too cold by pouring hot oil into the soup to keep it warm.The soup is still very hot and needs to be eaten with a small bowl of cold food. She placed the rice noodles back in the pot using chopsticks, making them act as a bridge across two bowls, symbolizing her sending the rice noodles over the bridge for him, hence the name Bridge Crossing Rice Noodles. Thus, the cooked rice noodles should not be eaten before the soup is consumed, as the chicken oil on top can keep the soup warm; drinking it first would easily scald your mouth.Ingredients Main Ingredients1 Chicken Frame - 1 piece, Pig Bones - 500g, Rice Noodles - 200g, Fish Fillet - 50g, Ham Slices - 50g, Chicken Breast - 50g,

　　Beef Sirloin - 50g, Duck Egg - 1 piece, Chicken Fat - 20g,

　　Ginger - Appropriate amount, Chopped Scallions - Appropriate amount, Coriander - Appropriate amount,Bok Choy - Appropriate amount, Green Soybean Sprouts - Appropriate amount,Mushrooms - Appropriate amount,Prawns - 1 piece, Sichuan Pepper Powder - Appropriate amount, Rice Vinegar - Appropriate amount,Tofu - Appropriate amount, Dried Shrimp - Appropriate amount, Step 1. Remove the fat from the chicken frame and wash it, clean the pig bones. 2. Boil water to cook the chicken bones and pork bones, drain after cooking, then rinse.3. Put the cooked chicken bones and pork bones into a sand pot, add enough water, add ginger slices and scallion knots. Large Stove heat on high, switch to low heat for slow simmering for 2 hours to make the stock.High Stock 4. Slice the fish into butterfly pieces,Chicken Breast, Beef Sirloin and Ham Slices - Cut into thin slices according to your knife skills (the thinner, the better).Tofu Puffs also cut into slices, hard-boil duck eggs then peel. 5. Wash and dry the vegetables such as bok choy, mushrooms, bean sprouts, scallions, coriander.6. Cut the washed vegetables into segments. 7. Prepare 200 grams of rice noodles.8. Sauté dried shrimp until fragrant and golden, crush them with a rolling pin on a cutting board. 9. Slowly heat chicken fat in a small amount of oil, do not use the leftover pieces.10. In a heated iron pot, add crushed shrimp bits. 11. Add two tablespoons of stock and bring to a boil with chicken fat, then cook on high for boiling, add salt, Sichuan pepper powder, rice vinegar and chicken essence (optional).(Chicken essence can be omitted) 12. Carry the pot filled with hot stock to the table.

(Be careful of the temperature when carrying; use something under the pot to prevent scorching the table), add pork,

Chicken,

fish meat, and ham slices in sequence.

13. Add mushrooms, bean sprouts, tofu puffs, duck eggs, and rice noodles, cover and cook for 1-2 minutes.(The stock is still boiling)14. Finally add bok choy, scallions, coriander, Chili Oil.15. Served hot, this Bridge Crossing Rice Noodles can be enjoyed. Tip 1. The rice noodles are purchased from the market. 2. Try to cut the meat as thin as possible.

3. Iron pots have the best heat retention; if using a regular pot, make sure the meat is fully cooked first.Chicken breast, pork sirloin and ham sausages are sliced thin.(Depends on your knife skills; the thinner the better)

For fish and ham slices.Tofu puffs are also sliced thin, hard-boiled quail eggs peeled.

6. Lettuce, golden needle mushrooms, bean sprouts, green onion, and cilantro are washed and dried.

7. The washed vegetables are cut into segments.

8. 200 grams of vermicelli is prepared.

9. Sauté dried shrimp on low heat until fragrant and slightly yellow, then break them into pieces with a rolling pin on a cutting board.

10. Extract oil from chicken fat over low heat; discard the chicken fat residue.

11. Preheat a wok over high heat and add the broken shrimp.

12. Add two spoons of broth, bring to a boil, then pour in the chicken fat and cook on high until boiling again. Season with salt, black pepper, vinegar, and chicken essence.(Chicken essence can be omitted) 13. Serve the boiling broth in a wok onto the table.(Be cautious of the heat when handling the pot; use something to support it to avoid scorching the table), then add pork,

chicken, fish meat and ham slices.20. Add golden needle mushrooms, tofu puffs, hard-boiled quail eggs, vermicelli, cover and cook for 1-2 minutes. If using a regular pot instead of a wok, make sure to cook the meat until it is thoroughly done first.

(The broth in the pot is still boiling)15. Finally add lettuce, green onion, cilantro,

chili oil . 16. Serve scalded hot pot of rice noodles immediately.

Tip:

1. Vermicelli purchased from the market.

2. Try to slice meats as thin as possible.

3. A wok has the best heat retention.

If using a regular pot, pre-cook the meat until it is thoroughly done before adding the broth. If you don't have a wok, make sure the meat is well-cooked in a regular pot first.