Several common ways to make fish noodles:

Pot:

Materials: 100G of ribs (large bones, keels, etc.), 100G of fish noodles (soaked for 5- 10 minutes), 10G ginger (cut into large pieces, you can leave it out if you don’t want to remove the fishy smell), MSG (or chicken powder), refined salt, cooking oil, 2-3L water (appropriate amount), 1 carrot (cut into pieces) block), 1 corn (cut), 100G winter melon (cut into blocks), star anise (good stuff, adds flavor to the soup)

Method: Boil some water first, then put the ribs into the boiling water Cook for 5-10 minutes, remove the ribs and wash them with clean water (this is to remove blood stains and some oily floating matter from the ribs).

Then add the ribs, fish noodles, ginger, carrots, corn, water, star anise, and a little cooking oil to the casserole, turn on the heat and cook for 30-40 minutes (the fish noodles spread out and become noodles) shape). Add winter melon and salt, simmer over low heat for 30 minutes, then stop the heat and eat.

Cooking:

Ingredients: 100G fish noodles (soak for 5-10 minutes), clear soup hot pot ingredients

Method: Boil the clear soup hot pot ingredients first, add washing For good fish noodles, cook them for about 30 minutes. The fish noodles will spread out and become noodle-like, and you can start eating.

Frying:

Ingredients: 1-2L cooking oil, 200G fish noodles

Method: Pour the cooking oil into the pot and boil, then add the fish noodles Start frying in the oil pan for 5-10 minutes (the fish noodles will turn golden brown), then take it out and wait for the oil temperature to drop before eating.

Fish noodles use yellow croaker or mackerel as the main ingredient. Remove the spines from the fresh fish, chop the meat into a paste-like shape, add a certain proportion of starch and salt to knead it into a 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, and then roll it into a roll.

Place a steamer and steam over high heat for 20 to 30 minutes. After the rice is out, spread it out. After cooling, cut it into thin pancakes crosswise with a knife and dry it 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.

Fish noodles are made of flour and silver carp, herring, carp (or grass carp) meat as the main ingredients. It is a famous dish in Hubei. Remove the spines of the fresh fish, chop the meat until it is like a paste, add a certain proportion of starch and salt and knead it into a dough, divide the dough into balls, use a rolling pin to roll the dough into a large and thin pancake the size of a cattail fan, and then roll it into a roll. Put the steamer on high heat and steam for 20 to 30 minutes. When the leaves are cooked, spread them out. After cooling, cut them into thin pancakes crosswise with a knife and dry them in the sun.

It can be stewed alone, stewed with meat, used as the main ingredient of 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.