1. Wash the ribs and blanch them in water to remove foam, put a few slices of ginger and a little cooking wine in a casserole and stew them (I ate it the next morning, so I simmered it the night before, just to get the soup). Pepper, beat in an egg white, sprinkle with a little starch, stir well, set aside and set aside
2. Beat an egg in the flour, mix a little salt with chopsticks, and add a proper amount of warm water to start mixing the noodles
3. Pot light, hand light, face light
4. Cut the good noodles into strips. I like it to be smaller, thinner, and tasty
5. All the side dishes are cut and set aside
6. Heat oil in a pot and stir-fry the tomatoes. Add the processed mushrooms, fungus, and egg skins in turn, pour the bone broth and boil, simmer for a while on low heat, and let the tomatoes boil for a while. . .
7. Put the cooked soup under the cut spatula, cover and boil, add appropriate amount of salt, according to personal taste
8. Add in the pre-marinated pansa fish fillet, cook for two minutes, turn off the heat when the fish is cooked, forget to take this step
Tips:1. I soak the tomatoes in boiling water, so that the skin is easy to tear off, and the soup base must be put in a lot, otherwise the noodles will swell and there will be no soup. You must have a mouthful of soup first, um! Satisfy. . .
2. Children don't like to eat eggs, so they can only find a way to add them to the food, pity the parents of the world, you know, haha!
