Main Ingredients:
Rice Noodles: 200g; Pickled Vegetables: 20g; Chinese Chives: 15g.
Auxiliary Ingredients:
Scallions: 8g; Tomatoes: 30g.
Seasonings:
Soup or Water: 150ml; Salt: to taste; Oil Chili: to taste; Chicken Essence: to taste; Monosodium Glutamate: to taste; Soy Sauce: to taste.
Taste: Slightly Spicy; Cooking Method: Boiling; Time: Ten Minutes; Difficulty: Easy.
Detailed Steps for Cooking Yunnan Specialty Rice Noodles: Small Pot Rice Noodles
Cut the washed Chinese chives into sections, chop the scallions, and cut the tomatoes into pieces.
Rinse the rice noodles with water, separate the noodles that are stuck together, and drain the water.
Put a little oil in the pot, stir-fry the minced pork until it is dry and slightly browned, add the tomato pieces and stir-fry until they release juice, add 150ml of water and bring to a boil.
Add the pickled vegetables, a small amount of thirteen spices and pepper to remove the fishy smell, and then add the Chinese chives. When the soup boils again, add the rice noodles, and season with oil chili, salt, monosodium glutamate, chicken essence, soy sauce, and chopped scallions. Serve.
After serving, add the fragrant fried sauce. It looks so tempting! If the fried sauce is made in advance, it can be added to the pot and boiled. If not, it can still be served as fresh meat small pot rice noodles.
