Fish Bone Noodle Soup

Fish Bone Noodle Soup

1. Cut all the fish bones and skin into large pieces.

2. Add half of the green onion and ginger, salt and cooking wine to the fish bone and fish skin in an enlarged bowl, and marinate for 10 minutes.

3. Cut the cabbage heart into 4 halves, and cut the ham slices into small cubes.

4. Heat a wok, add more oil, and sauté the scallions and ginger. I'll still use non-stick pan in the future, who said that the iron pan will not stick when it is hot enough? I'm burning and smoking, it's still sticky!

5. Put the fish bones and fish skin, do not stir fry, let it fry for a while, then turn it over and fry again.

6. Add a large pot of water, cover the pot and boil on high heat. The fish soup should be white, one is more oil, and the other is fried thoroughly, it doesn't matter whether you add boiling water or cold water.

7. Change to medium heat and skim the froth from time to time.

8. After the fish soup is boiled white, boil to the required amount, and remove the fish bones, fish skin, fish bones and green onion and ginger.

9. Put the noodles in the fish soup and bring to a boil.

10. Stir the noodles and taste the softness of the noodles.

11. Add the choy sum and ham slices and bring to a boil.

12. Taste the taste before serving, and season it according to your own taste. The sliced ham itself is salty, and I did not wash off the salt of the marinated fish bones, so the soup tastes to my taste, so no condiments are added. I wanted to add pepper to remove the fishy, but it turned out to be nothing. If it is not fishy, it will not be added.

Tips:

1 As I said before, the fish soup should be white, and the fish should be fried with more oil, and the fish should be fried thoroughly. After the frying, you can pour out the excess oil so that it will not be too greasy.
2 Try to clean the fish bones as much as possible, otherwise they may get stuck.
3 Please season it according to your own taste.