Changsha rice noodles

Method

1. 1 Simmer pork bones with ginger for 1 hour and 30 minutes, then strain to obtain a clear broth.
2. 2 Sauté the minced meat with fermented soybeans, dried chili peppers, and pickled mustard greens for 8 minutes to make the sauce topping for the bowl.
3. 3 Soak dried rice noodles in warm water for 20 minutes, then blanch for 40 seconds; blanching for longer will cause the noodles to become soft.
4. 4 Arrange the rice noodles in a bowl, pour in the hot broth, then spoon the meat sauce on top.
5. 5 Sprinkle with chopped scallions and drizzle with chili oil; the people of Truong Sa call the sauce on top "ma tu," and each restaurant has its own version of ma tu.

With an appliance

• Pressure cooker 55 min

  Replace step 1: simmer pork bones with ginger under high pressure for 30 minutes, then release pressure naturally for 15 minutes and strain; keep step 3 the same, only blanch the rice noodles for 40 seconds to prevent them from becoming mushy.