Stewed noodles with sauerkraut and yellow croaker(xue cai huang yu wei mian )

Stewed noodles with sauerkraut and yellow croaker

Introduction:

"That day, my daughter suddenly asked for a different dish of yellow croaker, so she had the impulse to have a try."

Production steps:

Step 1: change the scalpel of sauerkraut, Pleurotus eryngii and Auricularia auricula, put the oil into the frying pan. When the oil temperature reaches 70%, put the fish bone removed from the front. When the fish color changes, add boiling water, boil the soup white with a high fire, and then filter out the fish bone with a filter. Fish soup

Step 2: fry the yellow croaker slices until both sides are slightly yellow, stir fry the green onion, ginger and garlic until fragrant, then add the sauerkraut, Pleurotus eryngii and winter bamboo shoots in turn, stir well, then add the fish soup, black fungus and noodles prepared before, and cook until the soup is milky white. Add salt, white pepper and sesame oil to get out of the pot

Step 3: change the scalpel of sauerkraut, Pleurotus eryngii and Auricularia auricula, put the oil into the frying pan. When the oil temperature reaches 70%, put the fish bone removed from the front. When the fish color changes, add boiling water, boil the soup white with a high fire, and then filter out the fish bone with a filter. Fish soup

Step 4: fry the yellow croaker slices until both sides are slightly yellow, stir the green onion, ginger and garlic until fragrant, then add the sauerkraut, Pleurotus eryngii and winter bamboo shoots in turn, stir well, then add the fish soup, black fungus and noodles prepared before, and cook until the soup is milky white. Add salt, white pepper and sesame oil to get out of the pot

Materials required:

Small yellow croaker: 5

Sauerkraut: 150g

Pleurotus eryngii: 1

Auricularia auricula: 5

Winter bamboo shoots: 100g

Hand rolled noodles: 150g

Protein: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: be sure to clean the fishbone

Production difficulty: Advanced

Process: simmer

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xue Cai Huang Yu Wei Mian