Soul-destroying three fresh rice noodle tips

When I was a child, I always loved to be picky eaters, but every time my mother made three fresh rice noodles, I would eat even the soup, and when I grew up, I also had a fondness for three fresh rice noodles, and now I will share it with you, I hope you also like it!

Ingredients: tomatoes, green vegetables, dried yellow flowers, mushrooms, cucumbers, fungus, ham sausage, eggs, pork liver

1. Stir-fry ginger slices in lard in a pot, add tomatoes and stir-fry to make the juice.

2. Add an appropriate amount of bone broth to boil, simmer for 5 minutes (no bone broth: fry an egg in lard, and then add water to boil, so that the soup is very fragrant, can replace bone broth, hehe!) ）

3. Add dried yellow flowers, mushrooms, fungus, ham sausage, pork liver (add salt, white pepper, cooking wine, soy sauce, corn starch and marinate for 5 minutes)

4. Put the rice noodles into the pot (remember to soak in the water and wash the rice noodles when you buy them), add cucumbers, greens, greens, green onions, and MONOSG before cooking.

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The time to soak the fungus should not be too long, and it will lead to toxins for a long time.

Side dishes can be added as you like: quail eggs, bean sprouts, oil tofu, bean skin are all OK.