Grass carp; Buji fish

Article 1

condiments

salt

1 teaspoon

energy

20 grams

Sichuan pepper

1 teaspoon

coriander

Two trees

step

1. Pour a bowl of clear water into a boiling pot, add ginger and pepper to boil the pepper water, and let it cool for later use.

2. Remove the fish from the grass carp slices, put the fish bones in a clear water pot, add ginger, add 1/2 teaspoons of refined salt and cook for 20 minutes.

3. Remove the fishbone and drain the fish soup for later use.

4. Carefully scrape off the fish (about 300g) with a small spoon and remove the fishbone.

5. Put the fish in a cooking machine, add 1/2 teaspoons of refined salt, and pour about 50g of pepper water (pour pepper water for easy stirring).

6. Start the cooking machine and stir the fish into minced fish.

7. Pour the minced fish into a large container and sprinkle with chopped coriander.

8. Stir in one direction with chopsticks, and pour in Chili water while stirring (depending on the viscosity of the fish).

9. Stir the minced fish until you can stand chopsticks.

10. Pour the stirred surimi into a paper bag or food bag.

1 1. Cut a small mouth in the corner of the bag (the mouth should not be too small, it is as big as the head of a chopstick). Cut it smaller first, try to squeeze it and adjust the opening until the opening size is appropriate.

12. Pour the cooked fish soup into the boiling pot, turn on a small fire, and squeeze the soup into the minced fish when bubbling.

13. Squeeze the fish into noodles from one side of the pot and keep them close to the water surface evenly and continuously.

14. Squeeze the surimi evenly back and forth near the water surface.

15. Squeeze out all the minced fish. Cook the fish noodles and take them out. Add green leaves or white pepper as you like.