Big bone and meat rice noodles
Overview
Delicious rice noodles are here... If you like one kind of food, of course you have to eat it in a different way. Big bone rice noodles are simple and easy to make. The rice noodles absorb the collagen flavor of the bone broth and are very delicious and fragrant.
Tags
Ingredients
Steps
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Two pig bones, washed and smashed
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, then put it into a pressure cooker, add about 3000 grams of water, add ginger, Sichuan peppercorns, and white pepper powder, bring to a boil first, beat off the foam, then change to medium heat and press for 20 minutes. After the valve falls, turn on low heat and continue to simmer until the soup is white and thick. Add enough cold water at one time, do not add cold water halfway. If you really need to add water on the way, it is best to add boiling water or hot water.
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Add an appropriate amount of salt, as long as it tastes salty, not too salty, mainly to increase the saltiness of the meat and bones. After leaving for a short while, remove the pork leg bones from the bone broth.
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Let it cool slightly, shave off the leg bones of the big bone meat and green onions, and cut them into pieces of suitable size.
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Pour rice flour and cold water into the pot at the same time in a ratio of 1:3 and boil for 5 minutes, stirring several times to prevent sticking.
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Put out the fire, cover and simmer for 3-5 minutes, then remove and rinse under cold water and set aside.
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Wash the green onions and chop finely, peel and chop the garlic into pieces.
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Take a clean large bowl, add a spoonful of salt (or appropriate amount), a small spoonful of peppercorns, a little MSG, an appropriate amount of red pepper oil, and garlic.
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Put cold water in the pot to boil, add rice noodles and vegetables and blanch them.
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Transfer to bowls.
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Pour an appropriate amount of large bone broth, top with large bone meat, and sprinkle with chopped green onion.
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Once mixed, it's ready to eat.
