Fish Head Noodles in Sour Soup
Step 1 . Fish head bones (grass carp) are salted for half an hour.
Step 2 . Side dishes include white jade mushroom, garlic sprouts, shredded ginger and garlic slices.
Step 3 . Handle the side dishes, cut the white jade mushroom into two sections, and chop the garlic sprouts.
Step 4 . Soaked sweet potato noodles.
Step 5 . There is still a little pickled vegetable left that was not used up last time when making fish in sour soup.
Step 6 . Heat the oil and fry the fish head bone in the pan.
Step 7 . Fry until both sides are golden, shovel out and put on a plate.
Step 8 . Heat the oil in the pan again, add ginger and garlic and stir fry until fragrant.
Step 9 . Stir fry the pickles together.
Step 10 . Add white jade mushrooms and stir fry.
Step 11 . Add some water.
Step 12 . boil.
Step 13 . Add the noodles.
Step 14 . Add salt, aged vinegar, soy sauce and sugar to taste.
Step 15 . Remove the cooked noodles and side dishes.
Step 16 . Install the disk for standby.
Step 17 . Boil the remaining soup in the pot again and add the fish skull.
Step 18 . Boil the soup until thick.
Step 19 . Finally, add garlic sprouts and chicken essence to taste.
Step 20 . Finished products. A large pot is full, which is both a dish and a staple food.
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