50g of sherry red, yellow croaker fillet100g of factory-made noodles 200g.

ingredients

Oil, salt, coriander15g ginger, 2g sugar, 3g chicken essence, 2g pepper, a little starch, and cooking wine.

step

1. Prepare the ingredients. Clean coriander, control water, and chop; Xuelihong is pickled by itself: Pickled Xuelihong

2. Clean large yellow croaker, remove scales and viscera, and separate fish fillet, fish brisket and skull.

3. Chop the snow red, soak it in clear water for 10 minute, remove the salty and astringent taste, and then squeeze out the water for later use.

4. Heat the pan with high fire until it is 5 minutes, then change to low heat. In step 3, squeeze the dried sherry red, bake it to dry, and put it away for later use when it is dry.

5. This is the roasted sherry red.

6. Cut the fish fillet obliquely into 3 mm thick fish fillets with the size of about 2 mahjong tiles, and cut the fish maw according to the above method.

7. Put the sliced fish fillet into a seasoning bowl, add salt, sugar, chicken essence and pepper and gently grab it until the fish fillet is sticky, then add starch, and finally add proper amount of peanut oil to grab it evenly.

8. Let stand for 10 minutes to taste.

9. Heat the pan to 7 minutes, change to medium heat, add peanut oil, then add fish bones and heads, fry them until they are golden and slightly burnt on both sides, as shown in the figure, and stir-fry the ginger slices with tail oil.

10. Change the fire, stir fry evenly, splash in cooking wine and stir fry evenly.

1 1. Add enough boiling water, boil it, then add the sherry red in step 5, cover the lid and stew for 5 minutes.

12. At this time, the color of the soup has changed to milky white, and it is seasoned with salt, sugar and chicken essence.

13. Pour the soup residue from step 12 into a sieve and filter to obtain a small pot of fish soup.

14. Clip the fishbone, head and ginger pieces in the sieve and discard them, leaving sherry red for later use.

15. Boil the pot with high fire. When the water boils, cook the bottom strips until cooked.

16. Pick up the cooked noodles and put them into the noodle bowl.

17. Sprinkle coriander and tidy up.

18. Boil the fish soup obtained in step 13, magnetically remove the fish fillets from step 8 with chopsticks, and blanch them in the fish soup until cooked.

19. Pick it up with a colander.

20. Put the cooked fish fillets in the noodles with chopsticks.

2 1. Then inject the fish soup from step 19, so that all the noodles are stained with the soup, and then make a little arrangement.

Tips

1, because sherry red is salty, pay attention to the dosage when adding salt to taste in step 12.

2. In step 18, it is best to blanch the fillets until they are just cooked. If they are overcooked, they will be fragile and shapeless, which will affect the impression.