Dongtai fish noodle soup is a traditional noodle of Han nationality in Dongtai City, Jiangsu Province, which belongs to Jiangsu cuisine. The main raw material is noodles. The soup is thick and white, dripping into beads, refreshing and delicious. Below, I will share with you the practice of Dongtai fish noodle soup. Come and have a look!
The cuisine of Dongtai fish soup noodles is Huaiyang cuisine, which pays attention to knife work and cooking, and its taste is light and slightly sweet.
Dongtai fish soup noodles raw materials
20kg of white flour, 3,000g of live crucian carp, 3,000g of white soy sauce, 50g of shrimp, 25g of eel bone1000g, 25g of white pepper, 50g of ginger, 50g of Shaoxing wine, 400g of leek100g, 400g of green garlic flower, 2,500g of cooked lard and water/g.
Preparatory steps
1. Wash the crucian carp and fry it in a lard pot. In addition, clean the eel bones and fry them thoroughly in the pot.
2. Put 1800g of water into the pot, add the fried crucian carp and eel bones to boil, add the cooked lard after the soup turns white, burn it thoroughly, and then clean the fish residue with the pot to become the first white soup.
3. Pour all the surviving fish bones into an iron pan, first dry them with slow fire, then add 200 grams of cooked lard, stir-fry the fish bones thoroughly with strong fire, add 14000 grams of boiling water, add 150 grams of cooked lard after boiling, and boil them with strong fire to clean the fish residue to become the second white soup.
4. Boil10000g of boiling water into the third white soup according to the method and materials for cooking the second white soup. Then mix the three portions of white soup, add shrimp, Shaoxing wine, ginger and onion, burn thoroughly, and filter with a fine sieve.
5. Knead the flour with water into dough and cut it into fine noodles.
6. Put 7 grams of cooked lard, 0/5 grams of white soy sauce/kloc-0, and a little green garlic into a bowl and scoop them into the boiled fish soup. At the same time, put the noodles in a boiling water pot and cook them, then take them out and put them in a fish soup bowl.
The main point of Dongtai fish noodle soup is that the production of fish noodle soup is very distinctive. First, cut the fish clean and don't leave residual blood. Boil the pot with lard until it is 80% cooked, put the fish into the pot one by one, fry them until they are crisp, and don't burn them. Add eel bones or pig bones into the fried fish, cook them in river water to make a thick soup, remove the fishy smell with onion wine, filter the clear soup with a fine sieve, and add a little shrimp to make noodle soup.
Noodles are cut with a white knife. So fish noodle soup is delicious.
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