Crossing the Bridge Noodles
This traditional Yunnan dish features a rich, hot broth poured over a vibrant array of fresh ingredients at the table, cooking them instantly. It's a customizable and interactive meal, perfect for a comforting and flavorful experience. The key is a deeply savory broth and thinly sliced components.
Оригинална рецепта от Forkin
- Общо време
- 1 ч 45 мин
- Порции
- 4
- Трудност
- Средна
Информация за алергени: може да съдържа яйца и риба. Ако имате алергия, винаги проверявайте опаковките на съставките.
Подготовка
Съставки
broth
- 1 бр.chicken carcass, roasted, for broth
- 1 бр.pork bone, for broth
- 50 gginger, sliced, for broth
- 3 бр.green onion, chopped into large pieces, for broth
- 2 бр.star anise, for broth
- 3 lwater
meat
- 200 gpork loin, very thinly sliced
- 200 gchicken breast, very thinly sliced
- 150 gfish fillet, very thinly sliced
noodles
- 400 grice noodle, thin, cooked
toppings
- 8 бр.quail egg
- 100 genoki mushroom, trimmed
- 50 gwood ear mushroom, rehydrated, sliced
- 100 gchrysanthemum green, chopped
- 100 gbean sprout
garnish
- 2 бр.green onion, thinly sliced, for garnish
- 0,25 чашаcilantro, chopped, for garnish
condiments
- 2 с.л.chili oil(по желание)
seasoning
- 1 ч.л.salt
- 0,5 ч.л.white pepper
Оборудване
small bowls · fine-mesh sieve · ladle · cutting board · knife · serving bowls · large stockpot
Начин на приготвяне
Стъпка по стъпка
- 1
Combine the chicken carcass, pork bone, ginger, large pieces of green onion, and star anise in a large stockpot.
Около 5 мин
- 2
Add the water to the pot, ensuring all ingredients are submerged.
- 3
Bring the broth to a rolling boil over high heat, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2-3 hours for a richer flavor.
Около 1 ч
Бележка на готвача: Skim any foam or impurities from the surface during the first 30 minutes of simmering for a clearer broth.
- 4
While the broth simmers, prepare all the raw ingredients. Thinly slice the pork loin, chicken breast, and fish fillet and arrange them on separate serving plates.
Около 15 мин
Бележка на готвача: Slicing meat very thinly is crucial for it to cook instantly in the hot broth.
- 5
Boil the rice noodles according to package instructions until tender, then drain and rinse with cold water to prevent sticking. Portion them into individual serving bowls.
Около 10 мин
- 6
Arrange the quail eggs, enoki mushrooms, wood ear mushrooms, chrysanthemum greens, and bean sprouts on separate serving plates.
Около 10 мин
- 7
Once the broth has simmered sufficiently, strain it through a fine-mesh sieve into a clean pot. Discard the solids.
Около 5 мин
- 8
Season the strained broth with salt and white pepper to taste. Keep the broth very hot, ideally simmering, just before serving.
Бележка на готвача: The broth should be intensely hot to cook the raw ingredients.
- 9
To serve, place a portion of cooked rice noodles into a large, heat-proof serving bowl. Quickly add the raw meat slices, arranging them on top of the noodles.
- 10
Carefully ladle the extremely hot broth over the meat and noodles. The heat of the broth will instantly cook the thinly sliced ingredients.
Бележка на готвача: Use a ceramic or stone bowl that retains heat well to keep the broth hot.
- 11
Add the quail eggs, mushrooms, and vegetables to the bowl as desired.
- 12
Garnish with sliced green onion and chopped cilantro. Serve immediately with chili oil on the side, if using.
Съхранете го добре
Store leftover broth and cooked noodles separately in airtight containers in the refrigerator.
Reheat broth gently on the stovetop until simmering hot. Reheat noodles in the microwave or by briefly dipping in hot water.