1. Prepare ingredients, pork belly and onion, wash and set aside
2. Soak the vegetables in brine for a while, wash and set aside
3. Soak starch in water for later use
4. Coprinus comatus, shredded and set aside, can be replaced with other mushrooms
5. Cut Chinese cabbage into strips and set aside
6. Cut the cabbage into strips and set aside
7. Slice pork belly and finely chop onion
8. Start the fire, add the pork belly and pour a small amount of peanut oil into the pot to dry
9. Stir-fry pork belly for a few minutes, turn golden brown, add onion and stir fragrant
10. After the onion is soft and transparent, scoop out part of the oil and set aside
11. Put the cut shredded chicken leg mushrooms and Chinese cabbage in and stir fry until fragrant
12. When the chicken leg mushrooms are a little soft when fried, add small shrimps and fried tofu shreds and stir fry
13. Add salt and chicken essence and stir fry evenly
14. Add pig blood and water (there are fried tofu shreds in it, so a little bubbles will come out, this is normal)
15. Crush the Xinghua rice noodles by hand, don’t crush them too much
16. Bring to a boil and cook for two or three minutes to let the soup taste, then add the rice to crush and stir
17. After stirring the rice noodles for two minutes, add the chopped cabbage and add the freshly simmered oil at the same time
18. Stir well and cook until the vegetables are about half cooked
19. Stir the starch that has just been soaked and pour it into the pot
20. After adding the starch, cook for a few more minutes, stirring constantly while cooking, to prevent sticking to the pan. Once the soup is completely transparent, it can be out of the pot. Clang clang clang, perfect!
