Yunnan's little rice line

This summer we went to Yunnan to visit Grandma. Grandma and Aunty made a pot of chicken soup and made me a real little rice line. That sour, spicy smell is unforgettable. And so, it's about how to make it. Back in England, I couldn't wait to do it again. It's not good, but it tastes great! Apart from the sour sauce that was bought, it's perfect。

Recipe Recommendations

Dry rice noodles one? strips
minced meat 150g
green vegetables a
baby carrots a
tomato two
sour mustard a
chili sauce a small spoonful
chicken soup a
red dates small amount
pepper a pinch of
dried chili two
grass fruit a
salt a little
soy sauce a little
vinegar a little
Shaoxing wine a small spoonful
olive oil a small spoonful

hot and sour
cook
several hours
ordinary

Steps for Yunnan's little rice line

Three elements of the rice line: rice line, soup and meat。

1. The rice line shall be bubbled half a day in advance. Yunnan's self-proclaimed dry rice is not less smooth than the fresh rice line. But if you can't get a dry rice line abroad, I think you can use Spaghetti, too? Spaghetti needs boiling water with olive oil and salt。

2. The soup is best served with chicken soup, which is served with peppers, peppers and herbs. But I couldn't make chicken soup, so I used Knorr's chicken soup. But the country's big soup is better. Tomatoes, green vegetables and carrots are all put down and cooked together。

3. Meat is the key! It's better with the sour Sichuan mustard, but I can't buy it here, so I'll replace it with Thai sour. The meat is premeditated with wine, salt for half an hour and then cooked to the ground with sour sauce, chili sauce and olive oil. A little chicken cum (or fresh) before you go out, a little soy sauce。

4. Pour the rice line into the soup pot and boil it together for about 30 seconds。

5. Pour the fried meat in the soup and mix it. The sour tastes very appetizing。