Wild Tahoe laurel.
Ginger, green onion knots, cooking wine, pepper.
Daughter’s Breakfast Issue 25: How to Make Fish Noodle Soup with No Drop of Soup Leftover
Prepare a cinnamon fish, kill it and clean it.
Take off the meat on both sides.
Fish skinned and sliced
Mince the fish bones and reserve.
Add pepper, salt, then add wine, ginger, cornstarch and mix well.
Fry the fish bones in a non-stick skillet until golden brown on both sides, pour into a large pan.
Add hot water, cooking wine, and cook over high heat for about 30 minutes until the sauce is white.
In a bowl, add pepper, green onions, salt to taste.
Pour the hot fish stock into a bowl.
A separate pot of super mushroom snowdrops.
Fry fish fillets on low heat
Put the noodles in the fish soup, add the fish fillets and mushrooms.
A delicious bowl of fish noodle soup finished and served up to my daughter for dinner. My daughter ate it and said it was perfect. It’s so tasty, one piece of cinnamon fish in two bowls of noodle soup with mushrooms and vegetables!