Yunnan Specialty Rice Noodles: Small Pot Rice Noodles

Cut the washed chives into sections, chop the green onions, and cut the tomatoes into sections.

Rinse the rice noodles with clean water, break apart any that are sticking together, and drain the water.

Put a little oil in the pan, add the minced pork and stir-fry until it changes color and becomes slightly dry, then add the tomato chunks and stir-fry until they release juice. Add 150ML of water and bring to a boil.

Put the water, pickled vegetables, and a small amount of Thirteen Spices and pepper powder to remove the fishy smell. When the soup boils, add the chopped chives. Once the soup boils again, pour in the rice noodles, and season with an appropriate amount of chili oil, salt, MSG, chicken essence, light soy sauce, and chopped green onions. Then it is ready to serve.

After taking it out of the pot, add the fragrant fried sauce you cooked—doesn't it look very tempting~ If the fried sauce is prepared in advance, you can put it in the pot to heat it up. It's also fine not to add it, in which case it becomes fresh meat small pot rice noodles.