Authentic Yunnan small pot rice noodles recipe

Rice noodles are a specialty of Yunnan, and many people may have heard of Yunnan Cross-Bridge Rice Noodles. In fact, there are many ways to cook Yunnan rice noodles, and small pot rice noodles is also a common cooking method for Yunnan people. Anyone who has been to Yunnan will definitely be deeply impressed after eating the small pot rice noodles. If you like it and master the method, you can make it yourself. So, what is the authentic way to make Yunnan small pot rice noodles? Let’s take a look below.

Dishes

Rice noodles are a specialty snack in Yunnan, and small pot rice noodles are the favorite cooking method of Kunming people.

The main feature is that the rice noodles are boiled in a small pot over charcoal fire, and fresh meat is added to it to add freshness and fragrance to the rice noodles.

Rice noodles are made through processes such as rice fermentation, grinding, clarification, steaming, pressing, and rinsing. Yunnan's small pot rice noodles and cross-bridge rice noodles are the most local characteristics.

Preparation of small pot rice noodles: After washing the shiny copper pot with water, put it on high fire, add broth, boil the leek first, then put in the nightshade rice noodles (nightshade rice noodles are more flavorful than dry rice noodles); put the evenly fat and lean minced meat into the edge of the pot and mash it with a spoon, then add salt, salty soy sauce, MSG, pickled vegetables, etc. Finally, add fresh pea tips, pour spicy red oil on it, and it is ready to be served.

practice

Ingredients

1 bowl of rice noodles

Excipients

2 chicken legs

1 piece of pork

1 bunch of baby cabbage

1 bunch of lettuce

1 pickled cucumber

1 tablespoon sauerkraut

1 bunch garlic sprouts

1 large piece of pork bone

seasoning

1 teaspoon salt

1 tsp soy sauce

1 tsp chicken stock

1 green onion

1 handful of Sichuan peppercorns

1 spoon of bean paste

1 tablespoon vegetable oil

1 handful of fresh peppercorns

1 tsp sesame oil

1 stalk of coriander

1. Wash the pork bones and set aside; prepare pickled peppers, cucumbers and sauerkraut

2. Put the cleaned pork bones into the pot and add enough water; cover and cook for more than 2 hours, and set aside the bone soup.

3. Chop the chicken legs into small pieces; put the wok on the fire, add a proper amount of cooking oil, add the Sichuan peppercorns and green peppercorns and stir-fry until fragrant

4. Add the bean paste and stir-fry until the oil turns red; add the diced chicken and stir-fry

5. After the chicken is stir-fried, add soy sauce and ginger juice; add appropriate amount of water

6. Cover the pot and simmer until the soup is thick and the meat is tender, then turn off the heat and add appropriate amount of chicken essence for seasoning.

7. Chop the pork into small pieces and set aside; chop the coriander and garlic sprouts and set aside

8. Slice the pickled cucumbers and set aside; put the minced meat, pickled cucumbers and sauerkraut in a small pot

9. Add the cooked bone soup; after the soup boils, add lettuce and baby cabbage and blanch until cooked

10. Take another pot, add water and bring to a boil; add the pre-soaked rice noodles and cook until soft.

11. Put the cooked rice noodles into the casserole; add the chicken sauce and mix well.

12. Add chopped garlic sprouts and coriander; finally pour the chicken sauce on top to make a delicious rice noodle dish.

Material:

Rice noodles, minced meat, pickled vegetables, bean sprouts, pea sprouts (the young leaves of water spinach are used here), leeks, coriander, chives, garlic, ginger, pork rib soup

practice:

1. Wash and clean the leeks, and cut into 3cm long segments; wash and cut the pea tips into 3cm long segments; wash and cut the pickled vegetables into 1cm long segments, and chop the ginger, garlic, shallots and coriander for later use.

2. Place a small pot on the stove, add pork ribs broth, bring to a boil over high heat, add pork filling, chopped ginger and garlic, use chopsticks to spread out the minced meat, then add white pepper powder, salt, and dark soy sauce in turn.

3. Then put in pickled vegetables and rice noodles in turn. When it boils, add leek segments, pea tips, bean sprouts, and wait for the soup to boil again. Pour in chili oil before serving. Pour into a soup bowl and garnish with chopped green onions and coriander.