Stir-fried Fish Noodles

Stir-fried Fish Noodles

　　Stir-fried Fish Noodles

Ingredients:

    400g fish meat, 50g shredded pork, 25g soaked dried mushrooms, 5g dried square fish powder, 5g chopped scallions, 100g bean sprouts, 5g MSG, 5g salt, 1g pepper, 10g cooking wine, 1g sesame oil, 30g wet starch, 50g stock, 50g dried sweet potato starch (25g used), 1000g cooking oil (100g used).

Method:

    (1) Scrape the fish meat off the bones, mince it into a paste, remove all sinews, and place in a bowl. Add MSG and salt, then knead vigorously until it forms a firm dough. Wrap the starch in a cloth. Flatten the fish paste, coat it with starch, place on a cutting board, and press it into a large thin sheet using a rolling pin or stick. Briefly blanch in boiling water, remove, rinse with clean water, drain, and dry. Cut into shreds and pull into noodle-like strands.

    (2) Julienne the mushrooms, ham, bamboo shoots, and celery. Wash the bean sprouts. In a small bowl, mix MSG, salt, pepper, cooking wine, wet starch, and a little stock to make a sauce. Set aside.

    (3) Heat a wok over high heat, add the cooking oil, and when it is 70% hot, stir-fry the shredded pork until separated. Immediately add the fish noodles to the hot oil and quickly stir-fry, then remove with a strainer to drain the oil. In the same wok, add a bit more oil, stir-fry the mushrooms, bean sprouts, bamboo shoots, and celery until fragrant. Return the pork and fish noodles to the wok, add cooking wine, pour in the sauce, stir-fry vigorously a few times, plate, and sprinkle with dried square fish powder. Serve.

Features:

    Delicious, fragrant, smooth, and refreshing.