Cantonese Rice Noodle Soupingredients:RiceJaponica rice100g，Seamoss(fresh) 100g,Concentrated Scallop25g，PorkSkin 50g, IndicaRice Flour(Packaged Rice Flour) 50g,Peanuts(raw) 50g,Fried Oil Cake1 piece.Salt 2g,Monosodium Glutamate 1g, Green Onion 3g,GingerSoy Sauce3g，Pork Fat (rendered) 5g,5g，Cantonese Rice Noodle Soup preparation steps:1. Remove the tough parts from the scallops and soak in warm water until soft; soak the squid in baking soda water to expand, clean, slice thinly, and sauté.

Pork Skin

Soak in cold water, wash, cut into strips,Pork Stomachclean thoroughly;Roast Duckcut into small pieces.2. Peel the peanuts and boil briefly in salty water; fry the rice flour in hot oil, then stir-fry the peanuts until fragrant.

3. Rinse the japonica rice,

4. Pour an appropriate amount of cold water into a pot, add the japonica rice, scallops, pork stomach, and bring to a boil before switching to low heat for slow cooking until the soup is done,

5. Add the previously prepared ingredients

to a large bowl, pour in the cooked soup, then add rendered pig fat, soy sauce, ginger (sliced) and mix well.IngredientsPlace them in a large bowl, pour in boiling broth, then add lard, soy sauce, and ginger (sliced), mix well.

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