Fish Soup Noodle is made as follows:

1, clean the carp.

2, hot pan cold oil into the pan frying.

3, add hot water, foam over the fish surface.

4, high heat for about 5 minutes. Add ginger and scallions.

5: Turn down the heat and simmer for about 15 to 20 minutes, remove the fish and add the noodles.

6. Roll the noodle pot for about 2 to 3 minutes, add pepper and fine salt to taste.

7: Serve in bowls, sprinkle some chopped green onion, or serve with some pickles.

Noodles originated in China and have been made and eaten for more than 4,000 years. Noodles are a simple to make, easy to eat, nutritious, can be a staple food and fast food health food.

It has long been accepted and loved by people all over the world. Noodles a grain or bean flour with water ground into a dough, then either pressed or rolled into a slice and then cut or pressed, or the use of rubbing, pulling, kneading and other means, made into strips (or narrow or wide, or flat or round) or small slices, and finally boiled, stir-fried, braised, deep-fried and made into a kind of food.

The long history of eating noodles has certainly eaten a variety of production patterns, the development of rod, stretching, cutting, peeling, pulling, pressing, rubbing, dialing, twisting, picking, slipping and so on, as well as steaming, stir-frying, pan-frying, deep-frying, braising, brining, mixing, branding, roasting, and other modulation methods.

And evolved into the local flavor noodles, such as Beijing's brine noodles, Shanghai's Yangchun noodles, Shandong's Yifu noodles, Shanxi's knife-sharpened noodles, Shaanxi's bashful noodles, Sichuan's dan dan noodles, Hubei's hot noodles, Fujian's eight treasures noodles, Guangdong's shrimp paste noodles, Guizhou's tai shi noodles, Gansu's beef noodles in clear soup, Qishan's bashful noodles.

There are countless forms of noodles as thin as thread and as wide as a belt, such as the pimple noodles of Sanyuan, the big knife noodles of Hancheng, the chopstick noodles and spinach noodles of Xi'an, and so on.