Making method:

I. Preparation of raw materials

Main ingredient: 1 grass carp

Supplementary ingredients: 1 teaspoon of salt, 20g of ginger, 1 teaspoon of peppercorns, and 2 cilantro plants

Second, production steps

1, pour a bowl of water into a pot of boiling water, add ginger and peppercorns and boil them to make peppercorns, and then let them cool and set aside.

2, grass carp fillets to remove the fish meat, fish bones into the pot of water, add ginger, seasoned 1/2 teaspoon of refined salt and cook for 20 minutes.

3, fish bones, fish soup decanting impurities spare.

4: Using a small spoon, carefully scrape off the fish meat (about 300g) and remove the fish spines.

5. Put the fish into a food processor, mix in 1/2 teaspoon of refined salt, and pour in about 50g of peppercorn water (pouring in the peppercorn water will make it easier to stir).

6. Turn on the cooker and stir the fish into minced fish.

7. Pour the minced fish into a larger container and sprinkle in the chopped cilantro.

8: Use chopsticks to stir in one direction, and pour in the pepper water while stirring (whichever is thicker).

9: Stir the minced fish vigorously until it can stand on the chopsticks.

10: Pour the mixture into a pastry bag or a food bag.

11: Cut a small opening in one corner of the bag (the opening should not be too small, like the size of a chopstick head), cut it smaller first, try to squeeze it and adjust the opening until it is the right size.

12. Pour the boiled fish soup into the cooking pot, turn on low heat, and squeeze in the minced fish when the soup bubbles.

13: Starting from one side of the pot, squeeze the minced fish into the noodle shape evenly and uninterruptedly close to the water.

14: Push out the fish evenly from side to side.

15: Squeeze out all the minced fish. Boil the fish noodles and pull out. Add green vegetable leaves according to preference, or season with white pepper.