Poached Pork and Rice Noodles in Chicken Soup

Name: Poached Pork and Rice Noodles in Chicken Soup
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 serving Instant Rice Noodles; 1 piece beef; 1 serving Cockroach; 1 serving chicken soup; 1 piece vegetables; 1 tablespoon Chopped chili; 1 Shallots; 4 cloves garlic; 10g starch; 15g Vegetable oil

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

The bridge rice noodles in Yunnan are well-known all over the country. I have half of the blood from the Yunnan-Guizhou Plateau, so I really like the taste of my ancestral home. I couldn't go out for food during this time, so I bought Yunnan instant rice noodles online.

The taste of instant rice noodles is definitely enough, but it is not enough in terms of ingredients. Since we are making it at home, we have to make it look good to make instant rice noodles nutritious and delicious.

It just so happened that there was a piece of roast beef left the day before. I cut it into thin slices and made a pot of boiled pork sliced rice noodles. As the seasoning, use its own concentrated chicken soup, chicken fungus, mushroom soup, and a few small rapeseeds. Wow! This pot is so fragrant!

From this, I got another experience. Although this fast-food fresh rice noodles is delicious, but the price is not cheap, next time I can use dry rice noodles to make this boiled pork noodles! Thinking of this, I just finished eating a bowl of rice noodles, and I couldn't help but drool!

This pot is slippery, and it is full of meat. The new style of boiled pork slices is spicy and delicious! It turns out that rice noodles can still do this, and you have to hold your belly to eat and drink!

Poached Pork and Rice Noodles in Chicken Soup

1. 1 instant rice noodle, with chicken broth, chicken fungus bag, beef, green vegetables, garlic, shallots, and minced peppers prepared under the rice noodles;

Poached Pork and Rice Noodles in Chicken Soup recipe

2. Before the beef has defrosted, cut it into thin slices with a knife;

3. Put the beef into a large bowl, add two small spoons of starch, then pour a little cooking wine to simmer the starch softly;

4. Grasp and pinch evenly with your hands to make the cooking wine and starch fully penetrate into the meat slices;

5. Mince the shallots and mince the garlic;

6. Pour proper amount of water into the pot and bring it to a boil;

7. After the water is boiled, put the instant rice noodles into the pot, use the water flow to disperse them, then gently stir a few times with chopsticks;

8. Cook for about 2 minutes, all the rice noodles will become soft and transparent. Transfer them to a bowl;

9. Remove the green vegetables after being blanched in the boiling water;

10. Put the green vegetables into the rice noodle bowl, then pour the original chicken broth and chicken fungus that come with it into the rice noodles; if there is no bag, you can pour a little light soy sauce, oyster sauce, and salt to taste;

11. Clamp the meat slices into the pot, and cook until all the meat slices change color;

12. Scoop the pork slices into the rice noodle bowl;

13. Pour the chopped green onion, minced garlic, and minced pepper on the meat slices;

14. In another pot, boil a little vegetable oil. After the oil is hot, pour it on the chopped chili, minced garlic, and chopped green onions. With a "heap" sound, the fragrance overflows; if you don't like the oil, you can save the step of heating the oil;

15. Spoon a few tablespoons of the clear soup in the pot into the rice noodle bowl, stir evenly with chopsticks, and start eating!

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