MySheen

Spicy fish with vermicelli

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, Raw materials: 200 grams of live carp meat, dried powder skin, green persimmon pepper section, red pepper section. Seasoning: sweet noodle sauce, soy sauce, cooking wine, shredded onions, refined salt, cooked lard, sugar color. Practice: live carp meat cut into 3 cm, 1 cm wide thick slices; dry powder skin broken into 3 cm square pieces, soaked in warm water. Put chicken soup, sweet noodle sauce, soy sauce, cooking wine, shredded green onion, refined salt, cooked lard, sugar color, green persimmon pepper section, red chilli section and fish into the pot together, bring to a boil over high heat, and then cook over low heat.

Raw materials: 200 grams of live carp meat, dried powder skin, green persimmon pepper section, red pepper section.

Seasoning: sweet noodle sauce, soy sauce, cooking wine, shredded onions, refined salt, cooked lard, sugar color.

Practice: live carp meat cut into 3 cm, 1 cm wide thick slices; dry powder skin broken into 3 cm square pieces, soaked in warm water. Put chicken soup, sweet noodle sauce, soy sauce, cooking wine, shredded scallion, refined salt, cooked lard, sugar color, green persimmon pepper section, red chilli section and fish together into the pot, bring to a boil over high heat, then cook over low heat for 5 minutes, add flour skin, cook for another 15 minutes, sprinkle with sesame oil.

Features: Golden red color, spicy sweet and slightly salty.

 
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