The practice of boiling vermicelli in fish soup, how to make boiled vermicelli in fish soup, fish so

Ingredients. Sweet potato vermicelli.

1 handful. Accessories. Oil. Amount.

Salt. Amount. Leftover chopped pepper fish. Amount.

Green onion. Amount.

Steps. <>

1.Look, this is the leftover fish at noon, don't underestimate it, its addition makes the sweet potato vermicelli a lot fresher.

2.Rinse the sweet potato vermicelli with water.

3.Rinse the sweet potato vermicelli with water and heat it in a pan, put the vermicelli in and stir-fry a few times.

4.Pour in the water that has not covered the noodles and use a spatula to stir up the clumps of sweet potato flour.

5.Cover and cook for about ten minutes.

6.Pour the leftover fish in.

7.Stir with a spatula.

8.Sprinkle in chopped green onion and bring to a boil.

Tips: The sweet potato flour has not been soaked beforehand, so it should be cooked for a long time.

Ingredients: 100 grams of vermicelli, 1 small handful of leeks, appropriate amount of fish broth, appropriate amount of chili oil, appropriate amount of Sichuan pepper powder, 3 cloves of garlic.

Steps. Step 11 of the practice of boiling vermicelli in fish brothVermicelli, leeks, and fish broth. If fish broth is not available, it can also be replaced with water or other soups.

Step 22 of the practice of boiling vermicelli in fish brothCut the leeks into pieces and set aside.

Step 33 of the practice of boiling vermicelli in fish brothChop the garlic and set aside.

Step 44 of the preparation of boiled vermicelli in fish brothCut the pickled peppers and set aside.

Step 55 of the practice of boiling vermicelli in fish brothPut the chopped peppers into the pot.

Step 66 of the practice of boiling vermicelli in fish brothOnce the fish broth is boiling, add the vermicelli. After adding the vermicelli, continue to cook until the vermicelli is cooked.

The practice of boiling vermicelli in fish broth step 77Put the leeks in the pot and boil them again. Because the fish soup already has table salt, I didn't put more salt.

Step 88 of the practice of boiling vermicelli in fish brothPlace the boiled vermicelli and leeks in a bowl.

Step 99 of the practice of boiling vermicelli in fish brothPlace the chopped garlic in a bowl.

Step 1010 of the practice of boiling vermicelli in fish brothThen add a little peppercorns.

The practice of boiling vermicelli in fish broth is step 1111Finally, drizzle with chili oil and vinegar.

Ingredients: grass carp, wide vermicelli, and bean paste.

Steps: 1. Wash the fish and cut it into pieces, marinate it in cooking wine for 10 minutes. Soak the vermicelli in water until soft. Put oil in the pan, put the fish pieces in the hot oil, it is best to wipe the water on the fish pieces with something, so as to save the oil splashing out when frying, fry for 3 to 4 minutes until golden brown and scoop up.

2. Put a little bottom oil in the pot, add dried chili peppers, minced ginger and garlic and stir-fry until fragrant, then stir-fry the bean paste, add soy sauce, cooking wine and then add water.

3. After the water boils, add the vermicelli, and when the water boils again, add the fried fish pieces. Bring to a boil on high heat, turn to low heat, cook for 4 to 5 minutes, add chicken essence and a little sugar.

Method 2 1: Blanch the vermicelli first, put it in a pot with cold water, bring to a boil, and remove it. Handle the fish well and cut it a few times on the body to absorb the flavor.

2. Put a small amount of fatty meat and cooking oil into the pan together, and fry the fish after the oil is hot. After the fish is fried until golden brown, pour sugar, green onions, ginger slices, garlic, a little vinegar, cooking wine, soy sauce and salt into the pot in turn, and finally add water and simmer for about 20 minutes.

3. Put the fish out, put the vermicelli into the pot and stew, and pour it on the fish after it is cooked.

Method 3 Ingredients: 1 carp, 100 grams of pork belly, 10 grams of green onions, 10 grams of ginger slices, 10 grams of garlic slices, 10 grams of dried chili peppers, 200 grams of tofu slices, 200 grams of Shanghai greens, 20 grams of coriander, 50 grams of vermicelli, 5 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 5 grams of dark soy sauce, 6 grams of cooking wine, 5 star anise, 10 grams of Sichuan pepper, 2 pieces of cinnamon.

Preparation: Slaughter the carp, scrape the scales, remove the internal organs, wash the pork belly, cut the pork belly into slices for later use, wash the Shanghai greens, and soak the vermicelli.

Steps: 1. Heat the pot, heat the oil, stir-fry the pork belly, ginger slices, garlic slices, green onions, dried chilies, star anise, cinnamon, Sichuan pepper, add fresh soup, put in the fish, add dark soy sauce, cooking wine, and cook until six mature.

2. Add tofu, vermicelli and Shanghai greens, add salt, monosodium glutamate, chicken essence, roast to taste, and sprinkle with coriander.

Mackerel, vermicelli, cooking wine, light soy sauce, dark soy sauce, five-spice powder.

Method: 1. Clean up the mackerel and cut it into sections, and soak it in cooking wine, light soy sauce, dark soy sauce and five-spice powder for 1 hour;

2. Soak the vermicelli in warm water in advance to soften, and change the knife to a section of about 20cm;

3. Leave the bottom oil in the pot, stir-fry the dried chili pepper with peppercorns, add the mackerel section after the green onion, ginger and garlic are fragrant, pour in the remaining soup after the submerged fish segment after frying slightly, add salt and chicken essence to taste, and then add an appropriate amount of water;

4. Cover the pot and simmer for 3 5 minutes, add vermicelli, simmer until the soup is clean, then remove from the pot, sprinkle with chopped green onions and put on a plate.

1. 400g grass carp, 200g of vermicelli (dry), 30g ginger, 3 tablespoons of cooking wine, 2 tablespoons of cooking oil, 3 grams of salt, 20g of light soy sauce, 3 chives, 10 grams of sugar.

2. Steps: Chop the grass carp into pieces and marinate it with cooking wine, salt and light soy sauce for 20 minutes. Vermicelli, ginger and chives are ready to set aside.

3. Put oil in a non-stick frying pan, first stir the ginger slices until fragrant, and then put the celery and grind the fish pieces. Fry until golden brown on both sides, then add light soy sauce and cooking wine. Add salt and sugar.

4. Mix in an appropriate amount of water and add vermicelli. Add the lid and simmer until the vermicelli is cooked through. Finally, add the green onion and mix well, that is, the reed bend can be out of the pot.

How to cook vermicelli fish:

1. Ingredients: Ingredients: 400 grams of grass carp, 200 grams of dried vermicelli;

Excipients: 30 grams of ginger, 3 tablespoons of cooking wine, 2 tablespoons of cooking oil, 3 grams of salt, 20 grams of light soy sauce, 3 chives, 10 grams of sugar.

2. Method: 1. Chop grass carp and marinate it with cooking wine, salt and light soy sauce for 20 minutes;

2. Handle the vermicelli, ginger and chives well and set aside;

3. Put oil in a non-stick frying pan, first stir the ginger slices until fragrant, and then put in the fish pieces;

4. Fry until golden brown on both sides, then add light soy sauce and cooking wine;

5. Add salt and sugar;

6. Mix in an appropriate amount of water and add vermicelli;

7. Add the lid and simmer until the vermicelli is cooked through;

8. Finally, add green onions and mix well to remove from the pot.

Step 1

Ingredients: 600 grams of grass carp, 80 grams of vermicelli, 1 piece of ginger, 2 shallots. Seasoning: 1 tsp salt, 1/2 tsp chicken bouillon, 2 tbsp cooking wine, 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tsp sugar, 1 tsp chili powder, 1 tsp pepper.

Step 2

Wash the grass carp and cut it along the bones, then cut the meat into large pieces.

Step 3

After slicing the ginger, change the knife and mince it.

Step 4

Slice the garlic. Step 5Shallots, chop into shallots.

Step 6

Pour the vermicelli into warm water and soak until soft.

Step 7

Add minced ginger, half a spoon of salt, 1 tablespoon of cooking wine, add 2 grams of chili powder and 2 grams of pepper, mix well and marinate for 10 minutes.

Step 8

The oil temperature in the pot is 70% hot, add ginger slices and garlic slices, stir-fry until fragrant, and then add the fish pieces and fry until golden brown on both sides.

Step 9

Add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of cooking wine, add 1 tablespoon of salt, 1 tablespoon of sugar, pour in an appropriate amount of water, cover and cook over high heat for 5 minutes.

Step 10Add the vermicelli and cook for another 10 minutes.

Step 11After the soup is dried, add green onions, add half a spoon of chicken essence and mix well, then you can put it out of the pot and put it on a plate.

The main ingredient is a baotou fish.

Ingredients: green onion, ginger, garlic, coriander, a little light soy sauce, cooking wine, vermicelli, stewed fish.

1.Chop the green onion, ginger and garlic and set aside.

2.Wash the fresh baotou fish and cut into cubes.

3.Soak the wide vermicelli in hot water until soft and set aside. Vermicelli can be made earlier.

4.Fry the fish pieces until the flesh is whitened on both sides. You can also fry it until golden brown on both sides, depending on your personal preference.

5.Sauté chives, ginger and garlic.

6.Add the fried fish pieces. Add cooking wine, light soy sauce and water to taste. If you like more soup, add more water, it's that simple.

7.Add the soaked vermicelli. Cover and simmer for 10 minutes.

8.Finally, add chopped green onion or coriander, depending on your preference. Note that you don't need to add salt to make this dish, as light soy sauce is used a lot. Of course, you can taste it at the end and see if you need to add salt. Yi Mom, I don't add it when I do it.

Tips here are a special reminder to the spicy friends, Yi Ma I suggest, buy fresh chili peppers, chop them, add ginger, garlic and salt to marinate them for later use, in this way, when making this dish, stir-fry the pickled chili peppers and then stew the fish together, the taste is much better than directly using fresh chili peppers. Yi's mother has tried, this trick is very useful. In addition, the pickled chili peppers can be refrigerated in the refrigerator and can be used in other dishes.

How do you make fish stewed vermicelli? Cut the fish into cubes, add Orleans seasoning, oyster sauce and dark soy sauce, stir well, then pour in the oil and then pour in the soaked vermicelli.

Step 1Prepare the fresh fish.

2.Heat the pan and add the appropriate amount of oil.

3.Stir-fry the chopped green onions until fragrant, then add water.

4.Once boiling, place the fish in the pot.

5.After boiling, put the vermicelli in the pot and simmer for about 20 minutes.

6.Serve on a plate.

Ingredients: 500g fish, 100g vermicelli; Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion.

Fish stew vermicelli recipe.

1. Prepare the fresh fish.

2Heat the pan and add an appropriate amount of oil.

3After stir-frying the chopped green onions, add water.

4. After boiling, put the fish in the pot.

5Put the vermicelli into the pot and simmer for about 20 minutes.

6Put it on a plate and serve.

Tips: Be sure to add fish after boiling.

Ingredients. Fishmeal.

Sichuan peppercorns, green onions, ginger, garlic, salt, rock sugar, vinegar, soy sauce, dark soy sauce, cooking wine, coriander, carrots.

Steps to prepare fish stewed vermicelli.

1.Wash the fish. Make a few lines on the surface.

2.Heat a pan with a little oil and fry on both sides! I didn't make it very good, it was all broken!

3.In the process of frying fish, adjust the soup, put dark soy sauce, soy sauce, cooking wine, green onions, Sichuan peppercorns, and salt!

4.Add two more rock sugars and vinegar!

5.Then add water! Cold water is fine, and the specific amount is not weighed and it is not good to say.

6.Then pour into the pan where the fish has been fried.

7.Forget ginger and garlic!

8.After boiling over high heat, add vermicelli, if the fish is too big or frozen and does not melt well, you need to simmer for a while to add vermicelli again!

9.Add some coriander carrots to the end! It's ready to eat!

1. Wash the fish, cut it into pieces and marinate it with salt for 10 minutes. I think it's best to ask the vegetable chef to help you cut it when you buy it, because my knife at home can't even cut the fish now. Watercress vermicelli fish.

2. Soak the vermicelli in water to soften. Lao Zhao said that I bought this vermicelli like plastic, I said that the vegetable market only sells this kind of vermicelli, I don't know what delicious vermicelli you have? However, the taste of this vermicelli is also good.

3. Put oil in the pot, put the fish pieces in the hot oil, it is best to dry the water on the fish pieces with something, save the oil splashing out when frying, fry for 3 to 4 minutes until golden brown and scoop it up. 4. Stir-fry the dried chili peppers in the pot, minced ginger and garlic, then stir-fry the bean paste, add soy sauce, cooking wine and then add water. 5. After the water is boiled, add the vermicelli.

6. After putting the vermicelli, when the water is boiling again, put the fried fish pieces. 7. Bring to a boil over high heat and turn to low heat, cook for 4 to 5 minutes until the vermicelli is cooked, add a little sugar to the chicken essence and you can get out of the pot. There is bean paste in the soup, and the fish pieces are salted, so don't add salt or it won't be salty.

It's better not to burn it dry, I'm just a little dry, and it's delicious to eat fish with soup.

Ingredients: A big fish.

Sweet potato flour in one roll.

Garlic 3-4 cloves.

6 slices of ginger. Green onions: 2 stalks.

Two teaspoons of salt.

1 teaspoon of peppercorns.

Star anise: 1-2 pcs.

Soy sauce Small half bowl.

Aged vinegar is thrown away.

The preparation of large fish stewed vermicelli.

Take a group photo. Heat the pan, boil hot, then pour in the oil, the oil should be hot, this is the key to non-stick pans! If there is a kitchen paper towel, the surface of the fish is dried with water, and it is not easy to splash oil. It's also not easy to stick to the pot. Start frying the fish!

Fry one side, gently flip over and fry the other side. On the other side, the criterion for frying is to shake the pan and the fish move freely. The skin is fried!

Vinegar!!! Pour in a little bit of aged vinegar, about two milliliters, not more, too much will taste sour. Then immediately cover the pot and simmer for 30 seconds to a minute.

Then add a small half bowl of soy sauce.

Put the green onion knot, I put two shallots, the green onion should be more! Pour boiling water, the water is level with the fish, in fact, cold water is also fine. Boiled water is more tender than cold water, and the cold water tastes firm, and then add two teaspoons of refined salt.

Then bring to a boil over high heat, turn to medium heat and simmer, be sure to medium heat, so that the stewed fish soup will be viscous, about half of the soup left, put in the soaked vermicelli, stew until the vermicelli is cooked, collect the soup, shake the pot from time to time, avoid pasting the pot.

Don't take the soup too dry, don't take too much, and then at this time you can taste the salty, you can also put some refined salt, the soup is salty enough, the fish can be dipped in the soup if it is not flavorful, sprinkled with coriander!