The Taste of Grandma-yunnan Small Pot Rice Noodles
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Three elements of small pot of rice noodles: rice noodles, soup and meat.
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1. The rice noodles should be soaked in water half a day in advance. Yunnan Mengzi’s authentic dried rice noodles taste smooth, not much worse than fresh rice noodles. But if you can’t buy dried rice noodles abroad, I think, Spaghetti is also okay? Spaghetti needs to be cooked in boiling water with olive oil and salt.
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2. The soup is best to use freshly stewed chicken soup. When stewing, put pepper, chili and grass fruit. But I didn't have the conditions to cook chicken soup, so I used Knorr's chicken soup cubes. However, the domestic bisque is actually better. The tomatoes, greens and carrot slices are all put down and cooked together.
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3. Bashful meat is the key! It’s better to use sour Sichuan pickled mustard, but I can’t get it here, so I have to use Thai sauerkraut instead. The minced meat is marinated in wine and salt for half an hour in advance, and then stir-fried with chopped sauerkraut, chili sauce, and olive oil until cooked. Add a little chicken essence (or fresh dew) and soy sauce to taste and mix before serving.
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4. Pour the rice noodles into the soup pot and cook together, and boil for about 30 seconds.
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5. Pour the fried pork meat into the soup and stir it. The sour taste is very appetizing.
Tips:
When I was in Yunnan, my grandma put homemade chive sauce in the soup. It takes about half a year to make this hot sauce. I can't do it, nor can I buy it in supermarkets. But almost everyone in Mengzi can do it. So there is no way to be the most authentic in any way :-(
