1. For fresh Spanish mackerel, slice off the fish and use it for other purposes. Use Spanish mackerel head and bones. If it is a small mackerel, use the whole one. The mackerel I used weighs 5 jin;
2. Put enough water in the pot, add fish heads, fish bones, etc., add green onion, ginger slices, boil on high heat, simmer on low heat, simmer for 20 minutes, the fish soup will turn white;
3. Remove the fish, remove the fish, the fish is relatively large, remove a small bowl of fish, beat in an egg, and stir evenly with chopsticks;
4. Bring the stewed fish soup to a boil again, put the fish meat back into the pot, stir evenly with chopsticks, bring to a boil on high heat, and the fish will float on the surface after boiling;
5. Season with salt
6. Start another pot of fresh noodles and use a noodle pressing machine to make fresh noodles;
7. Take out the noodles, pour a spoonful of Spanish mackerel bite, put some coriander, and start eating the delicious Spanish mackerel noodles.
Tips:Seasoned with salt only, with green onion and ginger to remove the fishy, Qingdao-style Spanish mackerel noodles.
