Carp Stewed Vermicelli

Name: Carp Stewed Vermicelli
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about 900g) carp; 70g Vermicelli; 1 piece parsley; Some shallot; 2 tablespoons Braised Soy Sauce; Some ginger; 1 tsp pepper; 1 tablespoon Cooking Wine

by Shredded Potato Burrito

5.0 (1)

Favorite

1

Difficulty

Hard

Time

1h

Serving

2

Vermicelli is a favorite food in the Northeast. It's more durable and easy to take as you eat. The vermicelli can be matched with any ingredients and will be seasoned according to the ingredients. When I usually stew fish, I prefer to put a handful of vermicelli, not too much, so that it sucks up the fish's soup, but it won't divide the aroma of the fish.
Today I made carp stewed vermicelli with braised soy sauce and a strong hue. Everyone has their own characteristics in cooking. For example, I used to put more coriander in this stew today. The special smell of coriander can cover up the fishy smell. Although the fish is processed well, the fishy smell will remain, so the stew will be cooked later. Time is very important.

Ingredients

1 piece (about 900g) Carp
70g Vermicelli
1 piece Parsley
Some Shallot

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2 tablespoons Braised Soy Sauce
Some Ginger

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1 tsp Pepper

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1 tablespoon Cooking Wine

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Carp Stewed Vermicelli

1. One carp, wash it, remember to remove the fishy line, remember to keep the fish head when stewing the fish, even if you don’t eat it, don’t throw it away. The fish head will add freshness and flavor to the fish

2. Divide the processed carp into small pieces, and make a small cut on each piece

3. Prepare ginger, green onions and garlic, all finely chopped

4. Heat the wok, add oil, heat the oil and fry the fish, and fry the fish on both sides

5. Then pour in the braised soy sauce and fry the fish with soy sauce

6. Add water, then add the onion, ginger, garlic, pepper, salt, cooking wine and other seasonings, put the seasoning, cover the pot and simmer for 10 minutes

7. Add the vermicelli after ten minutes, bring it to a boil, and simmer on low heat

8. Flick the vermicelli with chopsticks several times when stewing, so as not to stick

9. Coriander and green onions are ready, more coriander

10. When you see a little bit of soup left in the fish pot, add green onions and coriander

11. Finally stir well, let the coriander slightly wilt before it can be out of the pan

Tips:
Fry the fish with sauce to remove the fishy smell.

Finally, observe that the vermicelli has sucked up the soup, and you can see that there is no soup left in it.