1. Processing grouper: remove the fish bones, cut the fish into small pieces, cut the fish heads into small pieces, and wipe off the blood on the fish with kitchen paper to remove the fishy smell. (Do not rinse with water, the umami flavor of the fish will be lost)
2. Fry the fish bones, pour the oil and sauté the ginger slices, add the fish bones and fry for a while, and fry the fragrant aroma.
3. After the fish bones are boiled and fried, add water to boil the soup. You can also add the water left by the soaking mushrooms, and filter the soup after it is cooked.
4. Boil the vermicelli, bring the water to a boil, add a little salt to the boiling water, then add the rice noodles and cook for one minute. (For ways to make rice noodles more flexible, see the tips below this article❶)
5. Process the shiitake mushrooms. Squeeze the soaked shiitake mushrooms out of water, then cut into shreds, and then stir-fry in a wok.
6. To make the soup base, pour the previously filtered soup into the pot of fried shiitake mushrooms, add the fish head and cook for a while, then add the fish meat. (Do not put the fish first, so that the cooked fish will be more tender)
7. Season the soup with salt, white pepper, and fish offal. (If the fish offal is not fresh, don't put it away. During the cooking process, use a spoon to skim off the foam that has floated on the soup surface, otherwise it will have a fishy smell)
8. Put the rice noodles into a casserole, and then pour the cooked fish soup into the casserole.
9. Put the spices in the casserole and sprinkle the chopped green onions, coriander, and celery, pour sesame oil on it, and boil it and you're done.
10. I look like this!
Tips:❶How to make the boiled rice noodles more elastic?
Put the cooked rice noodles in the crystal bowl and cover the crystal bowl with the lid and let it simmer in the bowl so that the vermicelli will be very flexible
