How to make fish ball thick noodles

The method of making fish ball thick noodles is actually very simple. I can share the fancy method with you today. Many girls like this dish very much in their lives. It is very refreshing and chewy, and can beautify and nourish the skin. You can add peppercorns and pepper powder according to your personal taste. It is best to simmer it on low heat for about an hour to let the flavor of the ingredients come out.

1. Wash the black fish, remove the head and slice it.

2. For areas with many bones, use a knife to scrape the fish paste.

3. Remove the bones and fish skin, and chop large pieces of boneless fish meat with a knife.

4. Put the chopped fish paste and minced fish into a container, add cooking wine, ginger powder, white pepper powder, salt, egg white, and corn starch, and stir to firm the fish until it becomes sticky.

5. Turn on the fire and boil water. After the water boils, start blanching the meatballs. Hold the fish meat in the palm of your left hand and squeeze it into round balls from the base of your thumb. Use a spoon in your right hand to gently scoop the balls down and put them into the pot.

6. Put it into the pot and turn the heat to low. After all the fish balls are cooked, turn to medium heat and cook for about three minutes before turning off the heat.

7. Take out the fish balls and soak them in cold water for half an hour to set. Do not pour out the water used to cook the fish balls.

8. Apply a layer of peanut oil in the container to prevent sticking, pour whole wheat flour into the container, add salt and water, and start kneading the dough.

9. Knead the dough while stirring with your hands and adding water.

10. Knead until it becomes a hard and smooth dough. Let the dough rest for about ten minutes.

11. Sprinkle a layer of flour on the chopping board to prevent sticking, and start kneading the dough into sheets until it can no longer fit on the board.

12. Sprinkle a little flour on the dough, roll the dough onto a rolling pin and start rolling it to make it thinner.

13. After rolling the dough, fold it up.

14. Cut the noodles evenly.

15. Sprinkle some more flour. You can sprinkle white flour or millet flour. Millet flour has a better anti-sticking effect.

16. In another pot, add water and bring to a boil. Add noodles and cook until they boil twice. When the noodles are almost 90% cooked, turn off the heat and remove from the heat. The reason why this pot is used separately for cooking is because the noodles are sticky with more flour, which will affect the clarity of the fish ball noodle soup.

17. Bring the pot containing the water for cooking fish balls to a boil, put the noodles and fish balls in and cook for two minutes, add a little chicken essence and salt to season, and turn off the heat. Since it is whole wheat flour, nutrition is an advantage, but the disadvantage is that the finished product is darker.

18. Serve the fish ball noodles, sprinkle with green onions, coriander and a few drops of sesame oil. What a refreshing, fragrant and hearty bowl of fish ball noodles! Let’s enjoy it!

Do you know how to make fish ball noodles? This is also the simplest of all the recipes. Make an authentic fish ball thick noodle and let your family and friends taste it together. The rich aroma and juice soaked into the rice will make you unable to stop.