affiliated regions: Hubei snack

process: boiling boil stew braising stew method

Burned fish noodles production materials: raw food alkaline water noodles 500 grams, 2.5 grams of cooking wine, 500 grams of fresh carp, monosodium glutamate, pepper 1 gram each, 150 grams of cooked lard, 100 grams of soy sauce, 500 grams of pork barrel bone, refined salt 2.5 grams, sugar, wet starch 15 grams each, 50 grams of green onions, 25 grams of ginger.

Introduction of burnt fish noodles: Wuhan, Hubei famous flavor snacks.

Features of Roasted Fish Noodles:

The noodles are soft and tender, the fish pieces are smooth and tender, and the flavor is delicious.

Teach you how to do burned fish noodles, how to do burned fish noodles

1. carp slaughtered to remove the scales, gills, guts, wash, cut into pieces of tile; pig bone wash, simmering into the milky white bone broth; onion choose to wash and cut scallions, ginger peeled and chopped.

2.5 bowls were put into the lard 10 grams, salt, monosodium glutamate, pepper, scallions and other seasonings, pour the appropriate amount of boiling bone broth.

3. Put water in the pot, put it on a high flame and boil, put in the noodles and cook them until they are done, then put them into 5 bowls.

4. pot on a high flame, add 75 grams of cooked lard burner, put the ginger stir-fry pot, and then into the fish frying on both sides, first cooking wine, then add soy sauce, sugar, bone broth and other seasonings to boil, and change to a small fire on the simmer, to be fish to taste the soup gradually thickened, thickening with wet starch, dripping 25 grams of cooked lard, and then sheng into five bowls of noodles into the pot.

Burning fish noodles production essentials:

1. Cooking noodles to shake loose into the pot of boiling water, and constantly stirred with chopsticks, after boiling to add a small amount of cold water to cook until cooked;

2. Pan-fried fish should be cooked into the cooking wine, to get rid of the fishy flavor.