How to Make Fish Noodles

Main Ingredients: Grass Carp

Accessories: Salt, Ginger, Peppercorns, Coriander

Steps:

1. Pour a bowl of water into a cooking pot, add ginger and peppercorns and boil them to make peppercorns water, and let them cool.

2. Fillet the grass carp and remove the flesh, put the fish bones into a pot of clear water, add ginger, season with 1/2 teaspoon of refined salt and cook for 20 minutes.

3. Fish out the fish bones, fish soup decanting impurities spare.

4. Using a small spoon, carefully scrape off the fish meat (about 300g) and remove the fish spines.

5. Put the fish into a food processor, mix in 1/2 teaspoon of refined salt, and pour in about 50g of peppercorn water (pouring in the peppercorn water makes it easier to stir).

6. Turn on the cooker and stir the fish into minced fish.

7. Pour the minced fish into a larger container and sprinkle in the chopped cilantro.

8. Stir with chopsticks in one direction and pour in the pepper water while stirring (whichever is thicker).

9. Stir the minced fish vigorously until it can stand on the chopsticks.

10. Pour the mixed fish into a laminating bag or food bag.

11. Cut a small opening in one corner of the bag (the opening should not be too small, like the size of a chopstick head), cut it smaller first, try to squeeze it and adjust the opening until it is the right size.

12. Pour the boiled fish soup into the cooking pot, turn on low heat, and squeeze in the minced fish when the soup bubbles.

13. Starting from one side of the pot, squeeze the minced fish into the noodle shape evenly and without stopping, close to the surface of the water.

14. Push out the fish mixture evenly from side to side.

15. Squeeze out all the minced fish. Boil the fish noodles and pull out. Add green leaves or season with white pepper according to preference.