Main Course

Crossing the Bridge Noodles

Name: Crossing the Bridge Noodles
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 份
Cuisine: chinese, yunnan
Ingredients: 1 个 chicken carcass roasted, for broth; 1 个 pork bone for broth; 50 g ginger sliced, for broth; 3 个 green onion chopped into large pieces, for broth; 2 个 star anise for broth; 3 l water; 200 g pork loin very thinly sliced; 200 g chicken breast very thinly sliced; 150 g fish fillet very thinly sliced; 400 g rice noodle thin, cooked; 8 个 quail egg; 100 g enoki mushroom trimmed; 50 g wood ear mushroom rehydrated, sliced; 100 g chrysanthemum green chopped; 100 g bean sprout; 2 个 green onion thinly sliced, for garnish; 0.25 杯 cilantro chopped, for garnish; 2 汤匙 chili oil (可选); 1 茶匙 salt; 0.5 茶匙 white pepper

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.

Forkin 的原创食谱

总用时: 1小时 45分钟
份量: 4
难度: 中等

过敏原信息： 可能含有鸡蛋和鱼类。如有过敏，请务必查看配料包装。

备料

配料

broth

1 个chicken carcass, roasted, for broth
1 个pork bone, for broth
50 gginger, sliced, for broth
3 个green onion, chopped into large pieces, for broth
2 个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 个quail egg
100 genoki mushroom, trimmed
50 gwood ear mushroom, rehydrated, sliced
100 gchrysanthemum green, chopped
100 gbean sprout

garnish

2 个green onion, thinly sliced, for garnish
0.25 杯cilantro, chopped, for garnish

condiments

2 汤匙chili oil(可选)

seasoning

1 茶匙salt
0.5 茶匙white pepper

厨具

small bowls · fine-mesh sieve · ladle · cutting board · knife · serving bowls · large stockpot

做法

分步操作

1
Combine the chicken carcass, pork bone, ginger, large pieces of green onion, and star anise in a large stockpot.
约 5分钟
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.
约 1小时
烹饪提示： 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.
约 15分钟
烹饪提示： 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.
约 10分钟
6
Arrange the quail eggs, enoki mushrooms, wood ear mushrooms, chrysanthemum greens, and bean sprouts on separate serving plates.
约 10分钟
7
Once the broth has simmered sufficiently, strain it through a fine-mesh sieve into a clean pot. Discard the solids.
约 5分钟
8
Season the strained broth with salt and white pepper to taste. Keep the broth very hot, ideally simmering, just before serving.
烹饪提示： 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.
烹饪提示： 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.

妥善保存

储存

Store leftover broth and cooked noodles separately in airtight containers in the refrigerator.

重新加热

Reheat broth gently on the stovetop until simmering hot. Reheat noodles in the microwave or by briefly dipping in hot water.