Looking at the many small pot rice noodles on the platform, I feel that they are far from the real Yunnan small pot rice noodles, and lack the soul of small pot rice noodles—sauerkraut, leeks, and miscellaneous sauce.With the miscellaneous sauce I made yesterday, I made small pot rice noodles today, which is my taste from snack to big.
How to make Yunnan small pot rice noodles
Preparation: Cut leek into sections. Chopped shallots/cilantro/mint, these can be matched according to your taste. Sour pickled vegetables in Yunnan are usually pickled by myself. If I don’t know how to pickled vegetables, I just buy pickled vegetables. They are also very authentic.
Rice noodles I bought Yunnan vacuum semi-dry rice noodles, cooked according to the above guide. If you buy fresh rice noodles directly in Yunnan, it is very convenient. Many markets in Shanghai also have fresh rice noodles. However, the fresh rice noodles in Shanghai should be cooked in advance, and they will taste different from Yunnan rice noodles.
Boil the small pot of bone soup. Bone soup is generally used. If not, chicken soup or meatball soup can be used. If it is not, just boil water, the taste will be slightly worse.
After the soup is boiled, if you want to eat rice noodles in a small pot with fresh meat, first add the fresh meat and stir the rice noodles, or put the rice noodles directly.
When the rice noodles are boiled, add pickled vegetables, miscellaneous sauce (don’t put them in fresh meat), light soy sauce, sesame oil, pepper oil, and seasonings such as leeks and shallots before serving. Pour out of the pan into a bowl.