Yunnan-flavored Small Pot Rice Noodles
1.
Put a small pot on the fire, put an appropriate amount of water, and bring to a boil. I used a small copper single-handle small pot I bought in Lijiang many years ago, but other small pots are fine too.
2.
Put the minced meat after the water is boiled, fat and thin are the best.
3.
Use chopsticks to break the minced meat and cook for two minutes.
4.
Add soy sauce, lard, pickled vegetables, and chili in order, and cook for a while.
5.
After the water boils, add the rice noodles and cook for about 3 minutes.
6.
Finally, add the chopped parsley and chives.
7.
Boil for a while, add some salt. Tasty small pot of rice noodles from the pot.
8.
The ingredients sour pickles, together with the lard, must remember to add.
Tips:
Rice noodles are called "rice noodles" in some places. Yunnan’s small pot rice noodles can be divided into dry and physalis. There are different tastes. Small pot rice noodles are cooked in a small pot. Lard, pickled vegetables, and oily chili are all the key ingredients of small pot rice noodles. If sour pickles are not available in some areas, you can also consider using other sauerkraut instead.
