fish soup noodles

White flour 20 kg live crucian carp 3 kg white soy sauce 3 kg shrimp seeds 50 g eel bone 1 kg white pepper 25 g ginger 50 g Shaoxing wine 50 g chives 100 g green garlic flowers 400 g cooked lard 2.5 kg. Production method: 1. First, remove scales and gills from crucian carp, remove internal organs, wash and drain, heat the pot, add cooked lard, and when it is 80% ripe, put the fish in two batches and fry it, without scorching spots. In addition, the eel bones are washed and put into a pot, and fried thoroughly with a small amount of oil. 2. Put 17.5 kilograms of clean water (well water or alkaline water is not allowed) in the pot, and beat up the floating water foam when boiling, then pour the fried crucian carp and eel bones into the pot to boil, and add 250 grams of cooked lard to fry the fish after the soup turns white), burn thoroughly, and then clean the fish residue with Tao Luo to become the first white soup. Pour all the survived fish bones into an iron pan, first dry them with slow fire, then mix the three times of white soup, add shrimp seeds, burn Shao wine and ginger onion thoroughly, and filter with a fine soup sieve. 3. Knead the flour with water into dough (the dough is a little harder, you can put less water in summer and more water in other seasons), and cut it into fine noodles with a fine knife (108-tooth slice). 4. After boiling the noodles into the pot, don't stir them. When they naturally float from the bottom of the pot, take them out and rinse them with cold water. Then take them out after re-scalding. Put 7.5 grams of cooked lard, 15 grams of white soy sauce and a little green garlic in a bowl, scoop in noodles and scoop in boiling fish soup. Product features: the soup is white and thick, dripping into beads, rich in nutrition, refreshing and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)