Fish Head Noodles in Sour Soup-You Are Foodie

By Michelle
63

Fish Head Noodles in Sour Soup

Main Ingredients

Sweet potato vermicelli A moderate amount
garlic bolt 2
White jade mushroom 150g
Grass carp skull 700g

Auxiliary Ingredients

Pickled vegetable appropriate amount
Garlic appropriate amount
Shredded ginger appropriate amount

Seasonings

Chicken essence few
sugar appropriate amount
mature vinegar appropriate amount
soy sauce appropriate amount
salt appropriate amount
oil appropriate amount

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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Cooking Steps