Boiled Fish Rice Noodles

Overview

With the autumn rain and the cold, the dining table at home has also changed from cool vegetarian dishes to various fish, meat and various spicy and boiled dishes, which not only satisfy the family's tongue, but also satisfy the autumn fat. A Taihu carp weighing more than 5 pounds, the fish head was made into minced pepper fish head, the fish belly was steamed, the fish steak was fried, and the fish was sliced into spicy pickled fish. Only this small section was left to make boiled fish noodles. Because I am a rice noodle lover, I must put delicious things with rice noodles. The boiled deliciousness was as expected, and I only made it for two people, but it was divided among three people. From this, I also summed up experience, cooking should be small and precise.

Tags

• hot dishes
• sichuan cuisine
• dinner with friends
• autumn recipes
• winter recipes
• chongqing cuisine
• lunch
• chicken essence
• chili sauce
• cinnamon
• cooking wine
• cucumber
• dried chili pepper
• dry rice noodles
• edible oil
• egg white
• fish
• red bean paste
• shredded ginger
• star anise
• starch
• very fresh soy sauce
• zanthoxylum bungeanum
• fragrant leaves
• salt
• water spinach

Ingredients

Steps

1. 1 Prepare the main ingredients and ingredients

   

2. 2 Soak the rice noodles in cold water for 1 hour

   

3. 3 Cut the fish into thin slices and marinate it with salt, soy sauce, cooking wine, shredded ginger, starch and egg white for an hour

   

4. 4 Prepare some of the seasonings

   

5. 5 Heat oil in a pan, add red bean paste and chili sauce and stir-fry until fragrant

   

6. 6 Add dried chilies, bay leaves, cinnamon, star anise, Sichuan peppercorns and shredded ginger and stir-fry until fragrant

   

7. 7 Pour in water and bring to a boil

   

8. 8 After the water boils, turn down the heat and cook for about 10 minutes. Add the cucumber and rice noodles and cook together

   

9. 9 When the rice noodles are almost cooked, add the marinated fish fillets

   

10. 10 Add the fish fillets and then bring the water to a boil. Add the water spinach and cook until it changes color. Add the very fresh soy sauce and chicken essence. Stir well and serve.