The way to make Shanxi fish-pulling is to mix flour and water and knead it into a dough, roll it into thin slices, cut it into thin strips, cook it in boiling water, and mix it with various ingredients and seasonings.

Shanxi tuyu is a traditional pasta with flour as the main raw material. Through a unique production process, it has a smooth texture and rich nutrition. First, prepare an appropriate amount of flour and water. Mix the flour and water and knead it into a dough. After a period of proofing, roll the dough into thin sheets and cut it into thin strips with a knife. Next, cook the cut noodles in boiling water, drain and set aside.

Then, you can combine various ingredients and seasonings according to your personal taste. Common combinations include cucumber shreds, bean sprouts, kelp shreds and other vegetables, and meat or soy products can also be added. At the same time, you can add appropriate amounts of soy sauce, vinegar, chili oil and other seasonings to increase the taste and flavor. Finally, mix the prepared ingredients and seasonings with the cooked noodles and serve.

Tips for making Shanxi pulled fish

1. Flour selection: The flour used to make pulled fish should be high-gluten flour, because high-gluten flour contains more protein and can make the dough thicker. toughness.

2. Knead the dough: Mix flour and appropriate amount of water together and knead into a smooth dough. Knead vigorously until the dough becomes soft and elastic.

3. Dough fermentation: Place the kneaded dough in a warm place for fermentation, which usually takes 1-2 hours. The fermented dough will become fluffy and elastic.

4. Roll the dough: Take out the fermented dough and roll it into thin sheets with a rolling pin. Keep the thickness even when rolling out so that it tastes better after cooking.