Fish Noodles
by sweety-cooker
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Cut the fish along the bones and set aside. Soak the green onion, ginger and pepper with sweet rice wine for later use.
2. Use a knife to scrape off the fish paste along one side.
3. Place the scraped fish on the chopping board and use a knife to chop finely, about 15 minutes or so. Be sure to chop the fish very finely.
4. What a good fish, add egg white, starch, green onion ginger water and salt and stir.
5. Be sure to stir in one direction, the better you can stir.
6. Put the stirred fish paste into the piping bag and cut a small opening in the front of the bag. (Don't make the mouth too big, cut a little bit smaller first, and then slowly cut the big mouth if it is not easy to squeeze.)
7. Squeeze the fish paste into the cold water to form a fish line, the length of which you want.
8. After squeezing everything, turn on a low heat and cook slowly.
9. If the fish noodles are ready, you can eat it anyway.
Tips:The fish paste must be stirred vigorously so that the fish noodles that come out are very vigorous. The prepared fish noodles are delicious when fried or in soup.
