Shredded Pork Noodles in Fish Soup
1.
Cut the green onion into large sections, slice the ginger and garlic, cut the lean meat into shreds, and cut the fish bones into sections (the leftover from the last fried fish, freeze it in the refrigerator and take it out to thaw). Add salt, cooking wine, white pepper, and a little Grab the egg whites well, add starch and grab evenly to lock the moisture
2.
Put oil in the pot, add green onion, ginger, garlic and stir fragrant
3.
Add fish bones, cook a little cooking wine, stir-fry with green onion, ginger and garlic on medium heat, until both sides are golden and a little burnt
4.
Add boiled water, boiled water, boiled water, tell important things three times, let the fire urge for several minutes
5.
Use a colander to remove fish bones, green onion, ginger, garlic, add salt, chicken essence
6.
Add the noodles and cook,
7.
Fish out the noodles
8.
Put the shredded pork on a low fire, do not move it, stir the shredded pork with chopsticks after half a minute, simmer the shredded pork on a low fire, and then it will be served.
9.
Lay the shredded pork on the noodles, put the rapeseed in the soup, and blanch them.
10.
Add pepper to the soup, drizzle sesame oil, and pour it into the plate
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