Name: Yellow Spicy Stewed Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Yellow catfish; 250g Noodles (raw); 1 egg; 5g parsley; 5g chopped green onion; 5g ginger; a little Black pepper noodles; 3g salt; 3g Chicken Essence; 2g sesame oil

Yellow Spicy Stewed Noodles

by Three armies

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Huang La Ding is called in Sichuan, and Anhui is called ge fish and Wangya fish. The scientific name is Triangle Peak, Yellow Catfish. This pasta is my favorite since I was a kid. My home is in an ancient small county town in Anhui ~ Si County (called Sizhou in ancient times). When I was young, my mother used to make this noodle for us. Every time she watched her making it, standing on the edge of the stove, smelling the fresh scent, drooling. Now I live in Sichuan, far away from my parents, and often do it myself, to recall the taste of hometown, the taste of childhood, and miss my parents.

Yellow Spicy Stewed Noodles

1. Raw material preparation

2. Put the fish in the pot, add cold water, put in the ginger, and boil

3. After the water is boiled, some yellow fish skin residues will float on the water. Note: Do not remove these residues and throw them away. This is from the fish, and the soup depends on them.

4. Put the noodles into the pot, do not cover the pot, so that it will not overflow (the same as the other methods below) add a little salt according to personal taste

5. When the noodles are about to mature, make a small hole in the egg, hold it with your hand, gently shake the egg white and egg yolk in the egg into the pot, do not cook the noodles for too long, otherwise it will not be chewy (according to personal preference, control the cooking of the noodles appropriately time)

6. After the noodles are cooked, add chopped green onion, coriander, Hu Shu noodles, chicken essence, and finally drop a few drops of sesame oil, and you are ready to eat