Fish noodle soup is a famous traditional snack in Dongtai and one of Jiangsu people's favorite breakfasts. Every morning, the fish soup noodle restaurant is basically packed. A bowl of simple fish noodle soup is only 5 yuan, and a plate of refreshing fresh bamboo shoots will continue to be presented. The sauce is delicious and the noodles are strong. You can add a large piece, poached eggs, chicken wings or other braised dishes.
Step 1: Bass noodle soup: egg noodle 150g, bass bone 1 serving, Flammulina velutipes and broccoli; Accessories: 3 slices of ginger, 2 shallots, a small amount of white pepper, a small amount of refined salt, a small amount of medlar and a proper amount of soybean oil.
Prepare perch bones or perch. Perch is rich in nutrition, and steamed and boiled soup is suitable for students. Remove the bass bones from the fish and chop them for later use. Bring the wok to a boil, add appropriate amount of soybean oil and fry the fish bones. The original ingredient of soybean oil is soybean, and the soup is made of soybean oil, which is more fragrant than other vegetable oils. Add appropriate amount of boiling water, boil and add onion and ginger. Gain popularity and scroll 10 minutes.
The second step is to prepare some vegetables in advance when stewing fish head soup. Cut off the fibrous roots of Flammulina velutipes and soak them in salt and wash them; Pick broccoli into small flowers and wash it with light salt water. Prepare fresh noodles. You can use noodles and fresh noodles, or you can use edible alkali to make fish soup noodles. It's delicious.
Fish head soup has been cooked for about 10min, and the juice is milky and sticky. Stewed fish soup: the ingredients should be boiled in boiling water, not cold water. Add the Flammulina velutipes and boil. Mushroom ingredients can't be eaten until they are cooked thoroughly, so you should add them and cook them first. If you are a child, you must use gauze to remove the fishbone from the soup and then use it to cook noodles. )