500g fresh fish chunks, 2 slices of sweet not spicy, 1 slice of coarse rice vermicelli (half a packet), 1 taro, 3 celery beads, 1 scallion, 3 cloves of red onion, 1 packet of baby lettuce (4 pcs), 5g of Chai Fish Powder, 10g of white pepper powder, about 8 minutes full of boiled water in a soup pot, moderate amount of low gluten flour, 1 tbsp of sake

How to do it

1, soak the coarse rice vermicelli in hot water to soften it. Remove and drain the water, and rinse the baby vegetables and set aside.

2. Cut taro into pieces and deep fry for 5 minutes.

3, fish add a little pepper and sake marinade, dip in low-gluten flour and pat off excess flour, put into the frying pan for about 2~3 minutes and remove from the standby.

4: Slice the red onion and fry it in a frying pan, remove it from the frying pan and drain the oil.

5: Add taro and fish noodles into the soup pot and add baby vegetables, rice noodles and fish pieces in order after the soup boils.

6. Add pepper, celery, green onion, red onion crisps and sweet chili before serving.

(You can also sprinkle pepper before eating.)