Mcdull's Fishball Coarse Noodles
1.
Main ingredients: 200g udon noodles, 4 fish balls, 4 black fungus, 4 shiitake mushrooms, a little leeks, 1 egg π₯; Accessories: 5g aged vinegar, 8g soy sauce, 15g rice wine, a little white pepper, A little coriander, salt, and a bowl of stock (or water).
2.
Shiitake mushrooms π sliced.
3.
Shred the fungus.
4.
Take another small bowl and put the eggs in π₯ beat up π₯’ and set aside.
5.
Bring the chicken broth to a boil, add fish balls, fungus and shiitake mushrooms. πIf there is no chicken broth, you can use other broth or water instead. The hot and sour noodle soup in the variety show uses a refreshing broth of chicken bones + kelp + bonito flakes. Those who are particular about it can give it a try.
6.
Add soy sauce, white pepper, rice wine, and salt to a boil. πThe main use of white pepper is to enhance the spiciness, and the dosage should be slightly larger, so that you can taste the obvious spiciness.
7.
The eggs are poured in a circle along the side of the pot~
8.
Add water starch to thicken the gorgon.
9.
Add the leek segments.
10.
Pour in the vinegar and bring to a boil.
11.
Sheng out and spare.
12.
Bring the udon noodles to a boil~
13.
Pour the hot and sour soup into the bottom of the bowl and add the udon noodles.
14.
Sprinkle with spicy oil, sprinkle with chopped green onion, skr~perfect~
Tips:
It is more perfect with broth~ Appropriate addition of water starch to thicken the taste better π
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