Difficulty: Intermediate Time: 45-60 minutes MainIngredients: Seafood Cuisine:StewSoup

Xiang-style farmhouse cuisine, smoked fish and sweet potato starch are a perfect match, featuring unique flavors.

Ingredients

Smoked Fish 3 pieces (400g) DriedSweet PotatoRice NoodlesA small bunch (100g) Oil 1 tablespoon (15ml) Salt 1 teaspoon (5g)White Pepper1 teaspoon (5g)Soy Sauce2 teaspoons (10ml)GingerStrips 1 tablespoon (15g) Garlic Paste 1 teaspoon (5g) Hot Red Chili Peppers 5 pieces (chopped) Scallion Segments 2 tablespoons (30g)

Cooking Method

　　Sweet Potato NoodlesStir-fried with hot water for 40 minutes until fully softened, then drain.Smoked Fish cut into small pieces, about 5cm wide.HeatFrying Pana little oil and fry the smoked fish slightly before removing.Cooking in a wok with hot oil, add chopped hot chili peppers, garlic paste, and ginger strips to stir-fry together. Add sweet potato noodles and continue stir-frying while seasoning with salt.Add smoked fish and stir-fry for 2 minutes. Pour in enough boiling water to cover all solid ingredients, bring to a boil over high heat then simmer on low heat for 15 minutes.Season with soy sauce and whitePepper Powder, garnish with scallion segments.

Tips

Due to different seasons of production, the saltiness of smoked fish varies. Pay attention to adjust the seasoning accordingly.For overly salty smoked fish, you can first boil it in water before cooking.Sweet potato noodles are darker and more resilient than pea starch noodles, so choose round and long sweet potato noodles for this dish.Green beansare deep pink and more durable when simmered; this dish should use round and long vermicelli noodles.