Name: Soft Grass Fish Fillet
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g grass carp; 100g noodles; 1/2 green pepper; 5s Shiitake Mushrooms; 1 spoon Chopped pepper; Some salt; Some Sugar; Some Cooking Wine; Some Fresh soy; Some sesame oil; Some pepper; Some Water starch; Some Chicken Bouillon Powder; Some shallot; Some ginger; Some garlic

Soft Grass Fish Fillet

by Old lady who loves to dance

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

When I was in middle school, I went to a small fish village in Xiamen to perform with the school propaganda team. After the performance, the fish people cooked dinner for us---boiled noodles with fish. This is my first time eating fish boiled noodles.
Later, the "soft grass carp fillet" was actually fish noodles. Because of the addition of shiitake mushrooms and green peppers, the taste is more fragrant.
Soft grass carp fillet---very typical Fujian cuisine, which is also delicious! "

Soft Grass Fish Fillet

1. Remove the scales of the fish before it is ready to eat, and wash it.
Soak the shiitake mushrooms in warm water.
Wash the green peppers.

2. Remove seeds and dice green peppers.
Dice the shiitake mushrooms.
Cut the bones of grass carp into thin slices, mix well with salt and cooking wine.

3. Boil the noodles in boiling water, cool them down, stir well with sesame oil and salt, and spread them on a large plate.

4. Bring the water to a boil, put the fish in a large bowl, and blanch it with boiling water for a while. Pour out the water, rinse it again with boiling water, and boil it.

5. Place the fish fillets on the noodles and sprinkle with pepper.

6. Put oil in the pan, add green onions, garlic, and mushrooms and stir fry.

7. Add the green peppers, chop the peppers and stir fry.

8. Put cooking wine, freshly smoked, salt, sugar, vinegar, pepper, sesame oil, chicken essence, and water starch to thicken.

9. Just pour it on the fish.

Tips:
1. Put some cooking wine and ginger in the water of the hot fish fillet to remove the fishy.

2. Cut the fish fillets thinly and use a hot method. If they are thick, put them in a pot and cook for 3 minutes.

3. Fish skin and fish bones can be used as soup.