1. Make chicken soup first: choose local chicken.
2. Wash the chicken to remove the internal organs, cut off the chicken fat for later use, and blanch it with water.
3. Remove the head, neck, buttocks, add green onion, ginger, pork bones, and scallops to boil it into chicken soup.
4. Choose Xuanwei ham from Yunnan.
5. Yunnan rice noodles.
6. Boil the rice noodles for later use.
7. Tear small pieces of cooked chicken.
8. Mustard.
9. Soybean sprouts are blanched in cold water after pinching off the fibrous roots.
10. Beat the quail eggs in a bowl and set aside.
11. Cut coriander into small pieces and set aside.
12. Thinly slice the ham and set aside.
13. Cut the squid into thin slices and set aside.
14. Thinly sliced pork tenderloin and set aside
15. Cut the pork tenderloin into thin slices and set aside.
16. Raise the pot, put the chicken fat in a low heat and slowly fry out the oil for later use.
17. Raise the pot, put the chicken fat in a low heat and slowly fry out the oil for later use.
18. Prepare a large bowl and blanch it with boiling water to keep the temperature of the bowl.
19. Fill the bowl with piping hot chicken soup.
20. Pour the chicken fat and float on the surface to keep the temperature of the chicken soup.
21. Add rice noodles, squid slices, pork tenderloin, ham, quail eggs, chicken, mustard, soybean sprouts, and coriander in turn.
22. Add chrysanthemums.
23. Add the chrysanthemum and season it.
24. A delicious bowl of bridge rice noodles is complete.
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