Fish Ball Hot and Sour Noodles

Name: Fish Ball Hot and Sour Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Fish Ball; 150g Sweet potato vermicelli; 20g peanut; 30g seaweed strips; Some lettuce; Some parsley; Some ginger; Some shallot; 2 pcs Dried pepper; Some pepper; Some Pixian Doubanjiang; Some Refined salt; Some Cooking oil

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Jingzhou fish balls, also known as fish balls and floating balls, are well-known for their attention to material selection and production technology. The meat is soft, tender and delicious, and suitable for all ages. It is one of the must-have dishes for the people of Jingzhou during festivals and banquets. It is a green and healthy food that is made by hand without any additives. It can be eaten by pregnant women, pregnant women and children.
With the fish balls given by "local elements", this hot and sour noodle is different.
Ingredients: 150 grams of sweet potato vermicelli, 150 grams of fish balls Ingredients: 20 grams of peanuts, 30 grams of kelp, appropriate amount of lettuce, appropriate amount of coriander, appropriate amount of Pixian bean paste, 1 tablespoon of balsamic vinegar, 1 tablespoon of light soy sauce, 2 dried peppers, and a little pepper , Ginger, spring onion and coriander to taste. "

Fish Ball Hot and Sour Noodles

1. Soak the sweet potato flour in warm water and rinse.

2. The peanuts are cooked slightly deep-fried. Prepare fish balls.

3. Prepare the lettuce, soak the shredded seaweed and wash it.

4. Prepare dried pepper, pepper, ginger, green onion, coriander, and balsamic vinegar.

5. Warm oil in a pot, fry fragrant ginger, green onion, dried pepper, and Chinese pepper.

6. Add appropriate amount of water and add fish balls.

7. Bring to a boil until the fish balls float, add the vermicelli.

8. Add balsamic vinegar.

9. Add 1 tablespoon of light soy sauce.

10. After boiling again, add kelp shreds.

11. Add lettuce and season with salt.

12. Bowl. Add peanuts and chili sauce, mix well and eat.

Tips:
1. There is no need to leave the peanuts. When you see the peanut skin is slightly yellow, you can get it out of the pan. It's crispy when it's cold.

2. The hotness and sourness are adjusted according to personal taste.

3. If you like to be spicy, you can fry the hot sauce in the pot to get the red oil.