Teach you how to cook fragrant and milky fish soup noodles
Spring is here, and it’s so comfortable to eat warm fish soup noodle for a night in this weather! The fish was sand trout freshly caught by a friend.
1. Handle the fish first:
Scale the fish and remove its internal organs. Especially the black areas on the belly of the fish must be scraped clean.
2. Dry the fish body and make sure there is no water (otherwise it will be covered in oil)
Heat oil in a pan and add a spoonful of salt to the oil.
Slide the fish into the pan and simmer for a few minutes.
Don't move during this period and let the fish set, otherwise the skin will break.
3. Fry until golden brown, then turn over and fry for a while.
Add ginger and green onion, fry until fragrant and remove the fishy smell.
After frying both sides until golden brown, pour in a pot of boiling water (to be boiled)
In this way, the fish soup will easily turn milky white.
4. After boiling, add the sliced tofu and sweet cabbage.
You can fry two poached eggs at the same time, cover and simmer for 10 minutes.
5. Cook the rice noodles in another pot. After cooking, put the rice noodles into the fish soup.
Then add an appropriate amount of salt and a spoonful of chicken powder.
Add a few drops of sesame oil and sprinkle with a handful of wolfberries!
The fragrance is amazing! The fish soup is very fresh and the fish meat is delicious. Start the spring of vitality with this fish soup.
