The stock for sand pot rice noodles can bring a different taste, but we know that the taste and flavor of the stock for sand pot rice noodles made in different regions are different. Therefore, let’s take a specific look at its steps and skills below.

1. Soak the rice noodles, place the soaked noodles in a sand pot, add stock (pork bone soup, beef bone soup, or chicken soup can be used, and if there is no stock, you can make a slice soup), add a little lard, and cook for a certain amount of time according to the rice noodles. This is not specified, as rice noodles vary from place to place. In our place (Sichuan), rice noodles can be cooked for two to three minutes, and then add the vegetables you want to use.

Stir-fried green bean sprouts, enoki mushrooms, slices of meat, sausages, shredded egg skin, green leafy vegetables (such as Chinese sweet basil, green bamboo shoot tips, etc.), chicken shreds, seaweed shreds, and cooked spareribs, etc. Then add monosodium glutamate and salt for seasoning. After boiling, sprinkle with chopped scallions and it’s ready to serve.

2. In addition, beef sand pot rice noodles can also be made

Soak the rice noodles, place the soaked noodles in a sand pot, add stock (pork bone soup, beef bone soup, or chicken soup can be used, and if there is no stock, you can make a slice soup), boil and add braised beef (meat and sauce), turn off the heat after adding a little cilantro and scallion.

3. Proceed in a similar manner to make stomach sand pot rice noodles, pork rib sand pot rice noodles, and so on.