Fish noodles are also commonly known as fish noodles. Fish noodles are a traditional dish in Macheng and Xinzhou, Hubei. Use green, grass, silver carp, carp and other fish meat to remove the thorny skin of fresh fish, chop the meat until it is like a paste, add a certain proportion of fine white flour and corn flour, and then mix with sesame oil and fine salt. Knead it into dough, divide the dough into balls, use a rolling pin to roll the dough into a large and thin pancake about the size of a cattail fan, then roll it into a roll, put it in a steamer and steam it for 20 to 30 minutes, spread it out, and cut it crosswise with a knife after cooling Form into pancakes and dry in the sun. It can be stewed alone, stewed with meat, used as the main ingredient in hot pot, or fried and eaten. When stewed, it becomes like noodles, so it is called fish noodles. It tastes delicious. Although it is a fish, it does not taste fishy when eaten, which is really a unique thing.

Raw fish noodles

Ingredients: 1.6 kilograms of fish meat, 0.05 kilograms of refined salt, 0.48 kilograms of starch. Production method: 1. The ingredients of surimi are processed in the same way as cooked fish noodles. 2. Knead the prepared surimi into blocks, grind it into a thin skin with a thickness of 0.3 cm, directly dry or bake it until it is 60% dry, cut it into strips (noodles), and then dry or bake it until it is dry enough to make raw fish noodles. .

Ingredients for cooked fish noodles: 1.6 kg fish meat, 0.1 kg sugar, 0.48 kg starch, 0.05 kg white soy sauce, 0.25 kg refined salt, appropriate amount of ginger juice

Preparation method: 1. Raw materials After processing, cut out the skinned fish fillets and chop them into paste with a knife; or use a fish meat machine to collect the meat, mince it with a meat grinder, add refined salt and grind it. 2. When it reaches a fairly thick consistency, add various auxiliary ingredients, stir and beat until evenly mixed, and this is the ingredient of surimi. 3. Knead the surimi into blocks (each block weighs 250-500 grams), sprinkle starch on the rolling board and wooden sticks, and grind the surimi blocks into a thin skin about 0.3 cm thick. 4. Then put it on bamboo strips and steam it in a pot. 5. Take it out and dry it in the sun or dry it until it is 60% dry, cut it into strips, and then dry it in the sun until it is dry enough to get the finished cooked fish noodles.