How to make thick fish noodles

When you drag your tired body back home, if someone has prepared a delicious meal waiting for you, you will definitely feel happy. But if not, would you do it yourself? Now, let me teach you how to make thick-gravy hairtail noodles.

1. The hairtail was sprinkled with salt, rolled in flour, fried, and placed in the refrigerator. The bowl contains the seasoning for cooking hairtail fish. Half a piece of cinnamon, one star anise, two slices of ginger, and about 8 pieces of rock sugar. Add half the water to the cooking wine, two spoons of dark soy sauce, 5 spoons of light soy sauce, and the seasonings in the bowl and simmer slowly. After the aroma comes out, taste it. If it has no taste, add soy sauce or rock sugar in appropriate amount. I added more rock sugar later.

2. Defrost the hairtail, add it into the boiling seasoning and simmer over low heat.

3. It will slowly start to color, don't worry about it, just keep stewing

4. The grilled hairtail has great color.

5. You can eat hairtail fish as is, but the highlight is really the umami-filled sauce…so.

6. Put the noodles in a pot and cook them, adding a little bit of salt.

7. Put the noodles in a bowl and place two pieces of hairtail on top. Be sure to pour some sauce on it. It should be thick, red in color and especially fragrant. I cut three slices of cucumber to clear my mouth.

It is a bad habit to like eating out. For the sake of nutrition and health, the editor suggests that you learn to cook. Go to the kitchen and try today's thick fish noodles.