Cooking Steps

1. 

   Step1:Wash the fresh chicken, cut into large pieces, put them into boiling water, roll off the blood foam, take out and wash the

2. 

   Step2:Put the above materials into a pressure cooker (or a large casserole) together with the chopped ginger and Yunnan ham. Add 45 times of the solid materials. First boil it over high heat, then turn it to a low heat, and simmer for more than one hour

3. 

   Step3:Mix in salt. The final product should be a thick white soup with a layer of clear oil floating on the surfac

4. 

   Step4:Cut the fresh tenderloin into thin slices for later use (in order to prevent the surface from drying, you can code them first and cover them with plastic film

5. 

   Step5:Put the boiling thick soup into a large bowl with heat preservation. Put the fresh fish slices, fresh tenderloin slices, green bean sprouts, pickled mustard and leek in turn. Put the raw quail eggs, salt and white pepper

6. 

   Step6:After 2 minutes, put the rice noodles in boiling water. Sprinkle with chives, leeks, bean skin and lettuce