working methods

Ingredients: appropriate amount of rice flour, fresh crucian carp, pepper, chives, starch, salt and chicken essence.

1. Cook fresh fish with ingredients, starch and pepper to make thick fish soup.

2. Cook the rice noodles, pour the fish soup and add the shallots.

"Paste soup powder" can also be called "Hu soup powder". Many foreign diners think that the freshness of fresh fish paste soup powder comes from "fresh fish", but this understanding is wrong. "Fresh fish" only refers to "fresh live fish", mainly to increase calcium and emphasize meat quality. The "freshness" of paste soup powder comes from Hubei pepper in paste soup.

When making rice noodles, indica rice is beaten and ground into powder, then boiled with water, and then extruded and boiled to make shapes. Then, live and fresh crucian carp (or eel) is boiled into soup, then raw rice flour is mixed with water to make paste soup, and various condiments are added. After cooking, sprinkle with chopped green onion, pepper and fried dough sticks to eat, which has a special flavor. Its paste soup is slightly thick, its color is elegant, its rice flour is white, slender and firm, its fish-flavored juice is thick, its taste is delicious and its nutrition is rich.

powder

The "powder" of paste soup powder is ordinary round rice flour, and its uniqueness lies in this "paste soup". In the past, the fish used in the "paste soup" was not the soup made by fresh crucian carp or even fresh eel, but the unsalable rotten fish, fish offal and fish head collected from the aquatic stalls in the vegetable market at night. After cooking all night, the fish turned into pieces of bones. In order to remove or cover up the odor, a lot of pepper was added.