Clay Pot Rice Noodles

1. An appropriate amount of Yunnan rice noodles.

　　2. Pork (chicken can also be used).

　　3. Mushrooms, shiitake mushrooms, oyster mushrooms, wood ear fungus, and sliced bamboo shoots, all in appropriate amounts.

　　4. Pea shoots (can be substituted with other leafy greens).

　　5. Chicken stock (or any other broth).

　　6. One piece of old ginger.

　　7. An appropriate amount of salt.

　　Method:

　　1. Place the rice noodles (these are semi-dried) in boiling water, then turn off the heat and soak for about twenty minutes (do not boil).

　　2. Boil the sliced bamboo shoots in boiling water for about five minutes, then remove and rinse with clean water.

　　3. Slice the pork extremely thinly (those who prefer fattier meat can use streaky pork); wash and pick the pea shoots; tear the wood ear fungus into small pieces; tear the oyster mushrooms into smaller chunks; slice the mushrooms, shiitake mushrooms, and old ginger.

　　4. Bring the chicken stock to a boil, then add the ginger slices, mushrooms, shiitake mushrooms, oyster mushrooms, bamboo shoots, wood ear fungus, and salt. Once it comes to a boil again, simmer for ten to twenty minutes. Remove the pot from the heat and set the broth aside.

　　5. Ladle out the desired amount of soup and vegetables into a small clay pot. Heat until boiling, add an appropriate amount of rice noodles and bring to a boil. Then lay the pork slices on top and blanch them until just cooked. Immediately turn off the heat, then add the pea shoots and gently mix.

　　6. Serve the clay pot directly at the table for eating.

　　Features:

　　Clay pot rice noodles are simple to prepare, nutritious, and can be easily adjusted according to personal taste preferences.

　　Features:

　　Casserole rice noodles are simple to prepare, nutritious, and can be flexibly adjusted according to personal taste.