How to Make Ma Chi Xian Dou Qi

Ingredients Introduction

Mare's-tail herb a handful Flour Adequate flour with cool waterA little vegetable oilA little salt Chili Adequate oil

Steps for making Mare's-tail Herb Fish Noodles:

Prepare the mare's-tail herb

Wash it a few times with clear water, blanch it, and then squeeze out the excess moisture

Cut into segments of about 2 cm in length

Pour a little oil into the wok, add the mare's-tail herb, sprinkle some salt, and stir-fry for a few seconds

Add plenty of hot water to the pan

About 150 grams of flour in a bowl, this is enough for two servings

Mix an appropriate amount of cool water with the flour to form a thick batter, stirring in one direction until it has some toughness and does not easily flow down when lifted

When the water in the pan comes to a boil, hold the bowl in your left hand and use two chopsticks in your right hand to draw a small long strip of batter from the surface of the batter towards the edge of the bowl

Quickly flick the batter into the broth with the chopsticks, then dip them back into the broth

Continue until all the batter is flicked into the broth and cooked until there are no white cores in it Rice noodles Pour chili oil over the top

Eat immediately The mare's-tail herb broth has a slight sour taste, while the fish noodles are chewy and soft, enjoy the meal

12. The soup made from lambsquarter has a slight acidity, while the fish noodles are both firm and tender