Shipu Fish Noodle

Shipu Fish Noodle

　　Preparation: Buy one fresh mackerel weighing about 2 jin (1 kg), clean it, remove the head and tail, then split it along the spine in the middle. Scrape the fish layer by layer with a knife to obtain around 1 jin (500 g) of fish meat.

　　 Mince the fish meat and place it in a basin. Add a small amount of fine salt and flour, then knead vigorously to make the fish meat more elastic. Next, sprinkle a thin layer of local fine starch on the table, take the fish meat, shape it into a ball, and place it on the starch. Press it flat, then gently tap it with a rolling pin, occasionally flipping it and sprinkling more fine starch to form an evenly thick, long strip. Steam or boil it until cooked. Cut the cooked fish noodles into strips, then pair them with mung bean sprouts, shredded bamboo shoots, shredded carrots, etc. First, heat lard in a pan and sauté chopped onions. Then stir-fry some shredded meat for a few seconds before adding all the ingredients. Once everything is cooked, thicken the sauce with starch, then sprinkle with chopped scallions, MSG, salt, etc. Transfer to a serving dish, top with some chili powder, and drizzle with sesame oil.

　　 And just like that, Shipu Fish Noodle is ready to shine.

　　 Features: Shipu Fish Noodle is tender, smooth, refreshing, and delicious, with a clean white color. It’s a signature dish of Shipu.