1, crucian carp washed, fried in lard pot. In addition, clean the eel bones and stir-fry them thoroughly in the pot.
2. Put1800g of water into the pot, add the fried crucian carp and eel bones to boil, add cooked lard after the soup turns white, burn thoroughly with large fire, and then clean the fish residue with a scoop to become the first white soup.
3. Pour all the survived fish bones into an iron pan, first dry them with slow fire, then add 200 grams of cooked lard, stir-fry the fish bones thoroughly with high fire, add boiling water 14000 grams, add cooked lard 150 grams after boiling, boil them with high fire, and clear the fish residue to become the second white soup.
4. Boil boiling water10000g into a third white soup by the method and materials used for boiling the second white soup. Then mix the three portions of white soup, add shrimp seeds, Shaoxing wine, ginger and onion, burn thoroughly, and filter with a fine sieve.
5. Add water to the flour and knead it into dough and cut it into fine noodles.
6, put 7 grams of cooked lard, white soy sauce 15 grams and a little green garlic in the bowl, and pour in the boiling fish soup. At the same time, the noodles are cooked in a boiling water pot and fished into a fish soup bowl.
The production of fish noodle soup is very special. First, cut the fish and clean it, leaving no residual blood. Boil the pot with lard to 80%, put the fish in the pot one after another, fry them, pick them up crisp, and don't burn them Add eel bones or pig bones to the fried fish, boil it with river water to get thick soup, remove the fishy smell with onion wine, filter the clear soup with a fine sieve, and add a little shrimp seeds to make noodle soup. Noodles are sliced with a white knife. Therefore, fish soup noodles are delicious.