1. Materials are ready. Yellow croaker is one condition, fresh enough. It is recommended to use turquoise pickled vegetables that have been marinated for two or three days
2. Wash the yellow croaker, remove the bones, and cut the fish on both sides
3. Drain the fish, add 1 teaspoon of salt and 1 teaspoon of pepper to marinate, then use egg whites and cornstarch to sizing.
4. Stir-fry green onion, ginger, garlic with a little lard, then add fish bones and stir fry
5. Add two large bowls of boiling water, cook for 10 minutes on high heat, until the soup is creamy white, add 1 teaspoon of salt to taste and set aside
6. Put the chopped pickled vegetables into boiling water and cook for half a minute before removing
7. Use a small amount of lard to stir-fry the chopped garlic and pickled vegetables, add the cooked fish broth to taste and set aside
8. The fish fillets are blanched in a pot of boiling water and removed
9. When cooking the noodles, order cold water twice and then remove them.
10. Put the noodles in the fish soup, put yellow croaker cubes, and garnish with chopped green onions.
Tips:1. Wash the fish head and bones with hot water to make the fish soup fresh and not fishy;
2. Stir-fry the fish bones with high heat and add boiling water to boil the fish soup to make it milky.
