How to make strong fragrant rice noodle pot

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  1.Cut dry tofu into thin strips, blanch in boiling water for 5 minutes, remove and set aside

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  2.Blank the mung bean sprouts in boiling water for 3 minutes, remove and set aside

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  3. Blanch rapeseed in boiling water for 5 minutes Remove and set aside

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  4. Broth: Cut the pork belly into small pieces and add water, salt and green onions.Cook for 40 minutes

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  5. Pour the broth into the pot and bring to a boil over high heat, then pour in the rice noodles Cook until medium rare

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  6.Pour in the previously blanched vegetables and mung bean sprouts, Boil the shredded dried tofu for 1 minute, add appropriate amount of chicken essence to taste

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  7.Put it in when loading Sliced ​​corn sausage