Huaiyang cuisine chef explains the traditional Taizhou morning fish noodle soup method in detail, the soup is delicious and the taste is mellow

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material:

2 pork stick bones, 500 grams of wild crucian carp, 250 grams of eel bones, 30 grams of ginger slices, 10 chives, 400 grams of water surface.

seasoning:

Rapeseed oil 100 g, white wine 10 g, salt 4 g, white pepper 4 g, green onion (or garlic) 5 g.

method:

1. Slaughter the crucian carp and wash it for later;

2. Cut the pork stick bone from the middle and set aside;

3. Wash the eel bones and set aside;

4. Add an appropriate amount of water to the pot on the heat, and blanch the pork stick bone under the cold water of the pot;

5. Add an appropriate amount of liquor to remove fishiness;

6. Bring to a boil, skim off the foam and continue to cook for two minutes;

7. Skim off the foam again;

8. Fish out and wash;

9. Then put it in the soup pot and stew first;

10. Add sliced ginger, chives and a little white wine.

11. Then cover the pot;

12. After cooking until boiling, add a larger amount of rapeseed oil;

13. After the oil temperature rises, first fry the eel bones into the pan until crispy;

14. Fry the fish bones until semi-dry, then add an appropriate amount of ginger slices to continue frying;

15. After the fish bones change color, they become crisp and fragrant, and fish out the oil control;

16. Then add to the soup pot;

17. Then pour the crucian carp into the oil pan and fry until both sides are golden and crispy;

18. Fry the appropriate amount of ginger slices together;

19. Fry until almost timely add chives;

20. Fry the crucian carp until it is completely crispy and then fish out the oil;

21. Then add the fried crucian carp to the soup pot as well;

22. Keep on high heat and simmer for 10 minutes until the soup is thick and white;

23. Reduce the heat to simmer for more than one hour;

24. After the fish soup is stewed, start preparing the following;

25. Add an appropriate amount of boiling water to the pot;

26. Add an appropriate amount of salt and white pepper to the bowl;

27. Then scoop in the appropriate amount of fish broth;

28. Put the water surface into the pot;

29. After boiling the pot, cook the noodles for 20 to 30 seconds;

30. Then stir in cold water;

31. Scoop up the noodles and put them in a bowl;

32. Sprinkle with a little green onion or garlic at the end.

▲Chef Tips:

1. After the fish bones are fried until crispy, the fish soup is thick and white and has no fishy taste.

2. When boiling fish soup, to make the soup thick and white, first of all, you must choose fresh live fish, whether cold water or hot water under the pot, the soup will be milky white; secondly, through frying can effectively remove the fishy smell, while making the soup more fragrant; with lard, it will make the soup more concentrated and white.

3. In some restaurants outside, salt and white pepper are served with fish noodle soup, while fish noodle soup is not seasoned.

4. If possible, sprinkle a little garlic in the fish soup noodles, because there is no green garlic in this season, so you can only sprinkle some green onions at the end.

5. Due to the rapid maturity of the water surface, the local restaurants in Taizhou generally use the water surface (freshly pressed wet noodles), and the purpose of stirring into the cold water is to make the noodles more powerful and smooth.