Production method: fresh fish (preferably green carp and grass carp) are used to remove internal organs, scales, head and tail, and bone skin, and ground into pulp, which is evenly mixed with fine flour, corn flour, sea salt, soda ash and clear water, and pressed into thin noodles (each piece 1 50-200g, thickness1.
Edible method
1. Cooking: Boil it slightly with clear water, and add seasonings such as steam, ginger and soy sauce. It is nutritious, nourishing and invigorating the stomach, and tastes fresh and delicious. If you cook it with chicken soup or sparerib soup, it tastes even more delicious.
2. Stir-fry: first soak the fish noodles in boiling water, then remove the water, stir-fry with sesame oil or lard, fragrant mushrooms, mushrooms, magnolia slices or shredded pork and old vinegar.
3. Fried food: first boil the cooking oil, put the fish noodles in the oil, and fry the fish noodles until they boil.