For northerners, fish noodle is absolutely a blind spot. You might as well learn to do it! At the end of last year, there was only the last handful of fish noodles. I went to the supermarket to bring back a box of pork bones and fish noodles stewed soup, and I tried the most delicious way to eliminate it. Fish noodle is a traditional local delicacy in Hubei Province with a history of more than 1000 years. As a local specialty, it served as a tribute to the imperial court in Ming Dynasty.
Ingredients: 150g fish noodles, 700g pig spine, 2 red peppers, 1 ginger, 15 pepper, 1 tbsp cooking wine, 2 shallots, 2 pepper, a little water, 1 tbsp refined salt
Fish noodles simmer soup method 1. Fish noodles wash clean, put into the water basin soak, soak to soft body
2. Take water in the pot, smash 1 / 2 ginger into the pot, wash the shallot, tie the shallot knot into the pot, sprinkle some pepper, boil the cleaned pig spine in the pot after boiling, pour cooking wine into the pot and cook until the bloody foam overflows
3. Take out the pig's spine, rinse the attached foam with warm water, control the water, put it into the soup pot, and inject enough water
4. Loosen the remaining ginger and put it into the pot. Bring it to the boil over high heat. Then turn it to low heat and simmer until the pork spine is soft (about 40 minutes)
5. Control the water of the fish noodles soaked to the soft body, then add them into the soup pot and turn the fire
6. Cook the fish noodle until it is silvery white and transparent, absorb the juice and taste it, add refined salt and a little pepper to taste it, and then fry the red pepper ring with oil after cooking. This fish noodle stew soup is absolutely a delicious food worthy of recommendation in winter. If you eat such a bowl of hot fish noodle in cold winter, will you feel the warmth in winter?