1. The main materials are ready;
2. Wash the yellow bone fish, chop into small pieces, shred the ginger and set aside;
3. Put an appropriate amount of oil in the wok and saute the ginger, then pour in the yellow bone fish and stir fry;
4. After the fish pieces are fried until they change color, pour in hot water to boil and transfer to the inner pot of the electric saucepan;
5. Here I used the old hot soup mode to cook for 3 hours, and then press the keep warm button to simmer slowly overnight;
6. Use a strainer to filter out the bone tie and minced ginger and leave the soup to simmer on low heat;
7. Then mix the starch with a little water, pour it into the fish soup and stir evenly. The amount of starch can be mixed to a slightly thicker degree;
8. Add a large amount of pepper, appropriate amount of cooking wine and a little salt to taste, stir well, and the soup part is complete;
9. Boil the fine powder in the pot, remove it and let it cool, then put it into a bowl;
10. Finally, pour the fish paste soup on the flour, sprinkle with chopped green onions, mustard pickles, shrimp skin, and then eat it with fried dough sticks.
Tips:1. To be honest, it is a bit troublesome to do it yourself, but it must be real. Whether you want to try or not of course depends on your degree of love;
2. It feels good to use yellow bone fish. It is said that the traditional method is mostly to use smaller crucian carp;
3. The key to fish paste powder is the ratio of fish soup, starch, and seasoning. I have been adjusting, so I am not sure of the exact amount. It is recommended to adjust it according to personal preference.
