The method of fish sauce

Soak the rice noodles 10 minutes in cold water according to the instructions on the package until the rice noodles become soft;

Marinate shrimps with proper amount of salt and cooking wine for 10 minute, and stir-fry in a 50% hot oil pan until raw;

Put a proper amount of oil into the oil pan, and when the oil is heated to 40% heat with low fire, add the onion and onion and stir-fry until fragrant;

Add drained vermicelli and shake well with chopsticks;

Add two spoonfuls of fish sauce, one spoonful of soy sauce and one spoonful of sugar, stir-fry until the rice noodles are cooked, and finally add Flammulina velutipes and stir-fry for a few seconds.

supplement

Fish sauce, also called fish sauce, is called fish oil in Fujian. It is made of various small miscellaneous fish and shrimp by pickling, adding protease, fermenting with related enzymes and various salt-tolerant bacteria, hydrolyzing fish protein, sun drying, dissolving, filtering, sun drying, deodorizing, filtering and heating sterilization. Delicious, can be used as a seasoning for soy sauce, produced in Fujian and Guangdong. Except for local consumption, most products are exported to Southeast Asian countries.

Fish sauce can be used for seasoning soup, fish and shellfish, livestock meat, vegetables and other dishes, such as "fish sauce kale" and "iron plate fish sauce shrimp". It can also be used as a seasoning for barbecue, grilled fish skewers and roast chicken, such as "wine-roasted bass", with fish sauce as a dipping dish; Suitable for frying, frying, steaming and stewing, especially for mixing, dipping, mixing fresh soup and cooking noodle soup; Folk also often use it to pickle chicken and duck meat.