Fish head mee hoon
Maangchi · ♥ 1.9K likes · 234.7K views · 7 min video
Read about other fish in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp sliced ginger
- 1 cup pickled mustard leaves
- 3 whole salted plums
Open the noodles and soak them in cold water.
- noodles
Rub it so it gets into all the little crevices ('All like 15 minutes'); what is rubbed, and with what, is not said.
- fish head
- 1 tbsp oil
- tomatoes
Heat the pot, then add one tablespoon oil, the sliced ginger and the tomatoes.
- 6 cup chicken stock
Add 6 cups chicken stock, the pickled mustard leaves and the salted plums, broken a bit.
Making the soup
Bring to a boil; after 10 minutes, stir; when the broth looks a little milky, turn down and simmer another 10 minutes. Taste; no salt is needed if it is salty enough.
- vegetables
Remove the plum pits; cook the vegetables, and soften the noodles, soaked 30 minutes, in the soup, two portions.
Vegetables and noodles in the broth
- ¼ cup evaporated bean
Put the fried fish back into the soup and bring to a boil, then turn the heat to low and add a quarter cup of evaporated milk.