This is a dish with a mother's flavor, mother with the family's cauldron dun out of the fragrant fish, like a slightly sour vermicelli, as well as sprinkled on the top of the cilantro segments, shredded green onions, slices of garlic ......We can also try to do it, recalling the warmth of the mother's taste... .........

Materials

Main ingredient: one grass carp, one small vermicelli, two sheets of dried tofu;

Supplementary ingredients: a number of cilantro, two green onions, one head of garlic, vinegar, cooking wine, soy sauce, a number of small red chili peppers, MSG, salt

Accessories: a number of cilantro, 2 green onions, one head of garlic, vinegar, wine, soy sauce, salt

Grass carp vermicelli

1

This is wild grass carp, personally clean it up and keep it for use.

2

Pour soybean oil in a wok

Heat it up, make a cut on the grass carp, smear it with soy sauce, and put it into the hot frying pan to fry until golden brown on both sides.

3

Cook the cooking wine and vinegar, cover the pan and smother.

4

Add the soup, remember to use hot water, using cold water will be fishy. Add appropriate amount of salt and soy sauce, thirteen spices. Season the flavor. Put a whole sheet of dried tofu on the bottom of the pot, put the fish on top so it doesn't stick to the pot, and cooked dried tofu is superb ..................

5

Add the vermicelli noodles and small dried red chili peppers. Remember to add the broth taking into account the amount of broth the vermicelli will absorb. This time it's ready, cover the pot and cook!!!! Waiting for the pot to open ......

6

The fish has opened!!!! Let's take a final look at the pot before ............

7

Sprinkle with the previously prepared cilantro segments, green onion segments, garlic slices, thickened with the soup in the pot and drizzled over the top, it's done!!!! You can eat it ......

8

Of course, we can't forget the vermicelli that we used to put in it, which has a faint fish flavor and a sour taste, which is superb, and sometimes the vermicelli is more popular than the fish...... ......

Tips

When making fish, I personally like to add vermicelli, and then put in vinegar, I like to use rice vinegar, so that vermicelli will come out with a sour taste, there is also in the bottom of the pot into the cabbage leaves or dry tofu, I personally prefer dry tofu ... ......... It will absorb the flavor of the soup in the pot and have a strong flavor