Waste Utilization ~ Cooking Fragrant and Delicious "fujian Prawn Noodles"
1.
Thaw the shrimp shells and submerge them with water and cook them (the shrimp shells should have been poured into the oiled wok and fry them, but later I felt that it was not bad to cook with water, so it was easier to cook them)
2.
After cooking, set aside to cool, and use a blender to add water to the shrimp shells and crush them in 4 times.
3.
Pour the shredded shrimp shells and pour the shrimp soup into a boiling pot to boil.
4.
Put it in the big bone and boil for two hours
5.
While boiling, prepare the condiments, slice the shallots (a small bowl), pound the shallots (a small bowl), boil the eggs and peel them, and stir the dried chilies with a mixer for later use.
6.
Soak the rice noodles in water to soften them, fold the water spinach into sections by hand, remove the shells and wash the bean sprouts for later use.
7.
Add oil to the wok to heat up, pour in shallots (sliced) and stir fry.
8.
You can pick it up if you see some yellow
9.
Pick it up and let it cool, it's "scallion crisp"
10.
Put the fish cakes in the same oil pan and fry them well
11.
Pour the shrimps and fry them
12.
Pour in the small shallots from Daolan and stir-fry for 10 minutes before adding the chili and stir-fry for an additional 10 minutes.
13.
Slice the barbecued pork, slice the fish cake, halve the poached egg and set aside shrimp.
14.
At this time the shrimp soup is almost boiled, add rock sugar and salt seasoning.
15.
Add water to the boiling pot to boil, then pour the bean sprouts, water spinach, rice noodles, and soda noodles into the pot and scald them.
16.
This is the shrimp soup, boiled with big bones for 2 hours.
17.
Take the bowl and put the flour noodles, bean sprouts, water spinach, and then add the ingredients ~ shrimps, eggs, barbecued pork, fish cakes, scoop into the shrimp soup, add chili and butter onion crisps and you can eat.
