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Changsha Shredded Pork Rice Noodles

Name: Changsha Shredded Pork Rice Noodles
Prep time: 2 h
Cook time: 10 h 40 min
Total time: 12 h 40 min
Yield: 2 servings
Cuisine: chinese
Ingredients: early indica rice; water; pork bone; old hen; pork foreleg meat; light soy sauce; Salt; starch; scallion ginger water; white pepper powder; Egg; Lard; MSG; scallion; pickled cowpea

groups2 servingsspeedHardcountertopsPrep: 120 minsskilletCook: 640 minsscheduleTotal: 760 minsoutdoor_grillStewedlocal_fire_departmentMild

Allergens:warningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

circleEarly indica rice needs to be soaked with water overnight (8 hours) in advance8h

Preparation

00:00:44

Take 500g early indica rice and wash clean
Add 1000ml water and soak overnight until fully softened

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Watch out

The rice must be soaked long enough until fully softened, otherwise, it will become grainy when milled.

Ingredients:early indica rice (500 g)water (1000 ml)

Tools:bowl

Active Cooking

00:01:05

Add rice and water to the stone mill in a 1:2 ratio
Turn the mill evenly to grind smooth, thick white rice slurry
Pour the slurry into a baking pan and spread evenly
Place into a boiling steamer and steam for 1 to 2 minutes until solidified into translucent sheets
Remove and let cool for dozens of seconds, then peel off and drape over a drying rod
Fold the dried sheets and cut evenly into handmade rice noodles using a knife

local_fire_departmentSteam on high heat for 2 minutes

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Watch out

Turn the mill at an even speed, otherwise the slurry texture will be uneven

do not steam too long, otherwise the sheets become too hard and break easily

Ingredients:early indica ricewater

Tools:steamerknifestone mill

Active Cooking

00:02:27

warningStay safe

Must wear insulated gloves when moving large pots filled with boiling broth to avoid severe burns from splashing.

Place 700g pork bones and 500g old hen into a large soup pot
Add cold water, bring to a boil, and wash away impurities
Add 3000ml water again, bring to a boil, and continuously skim off foam
Turn to medium-low heat to maintain a boil, and simmer for over 10 hours into clear golden broth

local_fire_departmentBring to a boil on high heat then simmer on medium-low heat for 10 hours

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Watch out

During the process of simmering the broth, you must regularly skim off the floating foam, otherwise the broth will become cloudy and affect the texture.

Ingredients:pork bone (700 g)old hen (500 g)water (3000 ml)

Tools:soup pot

Active Cooking

00:02:55

warningStay safe

Curl fingers inward when slicing meat to prevent knife injuries.

Take 500g of pork foreleg meat and cut into fine shredded pork
Put the shredded pork into the pot, add 20ml of light soy sauce and mix well to season
Add 800ml of water to boil, after boiling on high heat, stay by the stove to skim off the floating foam
Turn to medium-low heat and simmer for more than 2 hours until the shredded pork is tender and flavorful as the shredded pork topping

local_fire_departmentBring to a boil on high heat then simmer on medium-low heat for 2 hours

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Watch out

After the shredded pork boils, you must stay by the stove to skim the floating foam, otherwise it is easy to boil over or become cloudy.

Ingredients:pork foreleg meat (500 g)light soy sauce (20 ml)water (800 ml)

Tools:potknife

Active Cooking

00:03:30

warningStay safe

Must wash hands thoroughly after handling raw pork to prevent cross-contamination.

Take 150g pork foreleg meat and chop into minced meat
Add 10ml light soy sauce, 5g salt, 5g starch and mix well
Add 30ml scallion ginger water gradually and beat until springy, sprinkle 1g white pepper powder
Gently place minced meat into a bowl, make a small well in the center, crack 1 egg into it
Place in a steamer and steam until fully set

local_fire_departmentSteam on high heat for 10 minutes

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Watch out

Add scallion ginger water gradually in small amounts, otherwise, the meat cannot absorb it and will separate.

Ingredients:pork foreleg meat (150 g)light soy sauce (10 ml)Salt (5 g)starch (5 g)scallion ginger water (30 ml)white pepper powder (1 g)Egg (1 piece)

Tools:steamerknifebowl

Active Cooking

00:03:57

warningStay safe

Be careful of steam burns on hands and face when ladling boiling broth.

In a large bowl, add 15g melted lard, 3g salt, 2g MSG, 10ml light soy sauce and 5g scallions
Ladle in several scoops of boiling 10-hour broth to mix seasonings
Boil homemade rice noodles in boiling water for 1 minute, quickly remove, and add into the broth
Top with 100g shredded pork topping, 30g condiments, and the meat patty egg

local_fire_departmentBoil noodles on high heat for 1 minute

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Watch out

Do not boil the rice noodles too long, otherwise, they will dissolve in the soup and lose their smooth texture.

Ingredients:Lard (15 g)Salt (3 g)MSG (2 g)light soy sauce (10 ml)scallion (5 g)early indica rice (150 g)pork foreleg meat (100 g)pickled cowpea (30 g)

Tools:potbowl