This dish is made by hand, with noodles that are elastic and chewy. It is cooked with fish broth to bring out the fresh flavor. This dish is authentic and belongs to an improved version of the Tujia cuisine, which has a unique taste and excellent texture.
Ingredients:
Handmade fish noodles (300g), meatballs (30g), egg dumplings (30g), bamboo shoots (50g), and vegetables (50g).
Seasonings:
Vegetable oil (50g), fish broth (500g), salt (5g), and chicken essence (5g).
Instructions:
Heat a pan and add vegetable oil. When the oil is 50% hot, add meatballs, egg dumplings, bamboo shoots, and vegetables. Stir-fry them and add the fish broth. Add the handmade fish noodles and cook over medium heat. Add salt and chicken essence for seasoning.
Handmade Fish Noodles:
Mix 200g of flour, 100g of cornstarch, 50g of egg white, and 100g of salad oil with purified water until well combined. Boil water in a pot, wash your hands thoroughly, and shape the dough into small leaf-like pieces. Place them in boiling water until they are cooked and set.
Key tips:
1. When making the fish noodles, knead the dough continuously to make it elastic.
2. The fish noodles should not be cooked for too long to maintain a smooth and chewy texture.