Chinese cuisine

Easy

Song Sao Noodles

Name: Song Sao Noodles
Prep time: 40 min
Cook time: 3 hr 20 min
Total time: 4 h
Yield: 20 servings
Cuisine: Chinese
Ingredients: 1 lb. Tilapia; Marinade:; 1/4 tsp. White Pepper; 1/2 tsp. Salt; 1 tbsp. Shaoxing Wine; 1 Large Egg White; 1/4 cup Corn Starch; For the fish:; 1 qt. Cooking Oil; For cooking:; 1 1/2 tbsp. Pixian Bean Paste; 2 Stalks Green Onions, Cut Into 1/2 Inch Pieces.; 4 Slices Ginger; 2 cup Salted Chicken Stock; 2 oz. Winter Bamboo Shoot; 2 oz. Shiitake Mushrooms; 1 oz. Dried Shrimp; 2 tbsp. Yibin Preserved Mustard Greens; 1 tbsp. Shaoxing Wine; 1/4 tsp. Salt; 1 tsp. Sweet Black Rice Vinegar; 1/4 cup Potato Starch Slurry(1 To 2 Ratio Of Cornstarch To Water); 1 tsp. Sichuan Pepper Oil; In a serving bowl:; 2 tsp. Light Soy Sauce; 1/8 tsp. White Pepper; 2 tsp. Lard; 2 tsp. Chili Oil; 5 oz. Yangchun Noodles; Green Onion, Chopped

Chef Chen Yichun

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Popular in Chengdu, Song-sao Noodles, or Madame Song’s Noodles, is a type of noodle soup with fish fillets. Bright in color, this Chinese specialty noodles in spicy broth is an amazing light and delicious, warm dinner. This taste perfectly goes with noodles.

Recipe

PRE TIME: 40 min

COOKING TIME: 3 hr 20 min

TOTAL TIME: 4 hr

20 SERVING

Ingredients:

1 lb. Tilapia
Marinade:
1/4 tsp. White Pepper
1/2 tsp. Salt
1 tbsp. Shaoxing Wine
1 Large Egg White
1/4 cup Corn Starch
For the fish:
1 qt. Cooking Oil
For cooking:
1 1/2 tbsp. Pixian Bean Paste
2 Stalks Green Onions, Cut Into 1/2 Inch Pieces.
4 Slices Ginger
2 cup Salted Chicken Stock
2 oz. Winter Bamboo Shoot
2 oz. Shiitake Mushrooms
1 oz. Dried Shrimp
2 tbsp. Yibin Preserved Mustard Greens
1 tbsp. Shaoxing Wine
1/4 tsp. Salt
1 tsp. Sweet Black Rice Vinegar
1/4 cup Potato Starch Slurry(1 To 2 Ratio Of Cornstarch To Water)
1 tsp. Sichuan Pepper Oil
In a serving bowl:
2 tsp. Light Soy Sauce
1/8 tsp. White Pepper
2 tsp. Lard
2 tsp. Chili Oil
5 oz. Yangchun Noodles
Green Onion, Chopped

Directions:

First, remove the scales and wash the tilapia, remove the bones, cut them into small pieces, and put them in a bowl.

Marinating: Mix the fish fillets with white pepper, salt, Shaoxing cooking wine, egg white, and cornstarch to marinate evenly.

Cut the shiitake mushrooms and winter bamboo shoots into slices, chop the dried shrimps and sprouts finely, and cut the green onions into sections.

Use a large pot, turn on high heat and pour in oil, and heat it to 300°F/150°C about 60% hot. Add fish fillets one by one and fry for 30 seconds to 1 minute, then pour into a colander and drain off excess oil.

Take another small soup pot, turn on high heat and add oil, put in Pixian bean paste and stir fry out the red oil, add onion and ginger slices and continue to stir fry for a while, pour in chicken soup, and bring to a boil, then add fish bones and fish head to cook After 3-5 minutes of fragrance, remove the fish bones and various raw materials from the pot.

Then add sliced winter bamboo shoots, shiitake mushrooms, dried shrimp, and Yibin sprouts and cook for 1-2 minutes, add Shaoxing cooking wine and salt to taste, then add fish fillets, Zhenjiang balsamic vinegar, and wet starch to thicken the juice, and finally add Chinese peppercorns oil can be made into saffron.

Put soy sauce, white pepper, lard, and red pepper oil in 2 bowls.

Use a medium-sized soup pot, turn on high heat, pour half a pot of water, add noodles, cook for 2-3 minutes, then remove into a bowl, pour over sage seeds, and sprinkle with chopped green onion.

Enjoy!