Fish Section Grilled Vermicelli

Name: Fish Section Grilled Vermicelli
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 970g 1 grass carp; A handful Sweet potato vermicelli; A short paragraph Cucumber head; 1/2 Hot pepper; 4 pieces parsley; 2 pcs Millet spicy; 1/3 small bowl Millet Spicy Original Soup; 2 stages Green onions; 4 slices ginger; 5 cloves garlic; 2 pcs star anise; 2 tbsp Soy sauce; 2 tbsp Cooking Wine; 3 tablespoons Sugar; 1/3 small bowl Rice vinegar; Some salt; Some Vegetable oil

by Baby Mom's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

My family loves my stewed fish, and it’s a must for guests to come home. The fish soup is delicious, and they say they don’t have enough!

When the fish was stewed this time, I suddenly thought that since the soup is so fragrant and delicious, a handful of vermicelli should be delicious. I didn’t expect this vermicelli to be added. The plate was bottomed and yelled that the vermicelli was better than fish. They are all delicious. It seems that sometimes cooking can't stick to the old rules. It is more pleasant to change it appropriately!
This delicacy uses the fish stew method often used by Baoma’s family. It will be delicious if you follow it. There are tips at the end of the article that you don’t understand. It will definitely be a success!

Fish Section Grilled Vermicelli

1. Prepare the ingredients, remove the scales and internal organs of the fish, and clean up

2. Chop the fish into sections

3. Put the oil on the wok to heat up, pat the fish pieces with flour on both sides

4. Fry in the pan until golden on both sides

5. Pour the rice vinegar along the side of the pot, quickly close the lid and cook for 20 seconds, then open it and evaporate for 10 seconds

6. Pour in boiling water that has no ingredients, add seasonings other than coriander

7. Pour the spicy millet and the original soup and bring to a boil

8. After rinsing the vermicelli, insert one end into the pot to soften it, cut it off with scissors, and add salt

9. Bring to a boil, simmer on medium heat, add coriander when 2/3 of the soup is left

10. When the soup has received half of the fish, turn off the heat. Don’t let it dry too much. The vermicelli is very juice-absorbing, and the soup is more delicious when the fish is soaked in it.

Tips:
Tips for moms:
1 The taste of this fish is salty and delicious, and the vermicelli soaks up the soup, making it delicious and delicious.
2 The role of coriander and cucumber in this dish is to improve freshness
3 The cooking of vinegar is to remove fishy, this step is very important, don’t omit it

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