中文介紹
【配料】黃花魚一條，雪菜1棵，白鬍椒粉1克，姜一小塊，香蔥5棵，糖1茶匙，料酒2湯匙。【製作方法】
1、黃花魚去內臟去鱗，洗淨後，從魚尾處，貼著魚骨橫著片下魚肉。
2、魚肉切塊，加蔥段，薑片，鹽，料酒，醃15分。
3、魚骨魚頭在鍋里煎成金黃色。
4、鍋里底油，炒香薑片，倒入魚骨，加入蔥段，炒香，加1湯匙料酒，加1000毫升水，大火煮開，中火燉約半小時，使湯呈奶白色。將魚骨撈出，用紗布過濾兩次湯汁，去掉殘渣 一定要過濾乾淨。
5、大火煮開蒸鍋的水，放黃花魚片蒸8分，取出去掉魚骨。（魚皮會比較粘，可在蒸之前抹點油）
6、雪菜的綠菜部分切碎，在鍋里炒乾水，加1茶匙糖，炒開後，倒入魚湯，煮開。加鹽。
7、另鍋煮熟麵條後，把麵條與雪菜魚湯混合，撒上魚肉，胡椒粉，香油。
【小貼士】
1、魚肉宜蒸熟，才能保持鮮嫩的口感，蒸後去骨和切小塊，適合小孩食用。
2、魚皮蒸後發粘，所以蒸之前宜抹點油。
3、雪菜宜少，一棵取綠葉部分足夠了。
4、不加胡椒粉，湯也足夠鮮。
英文解說
【Ingredients】 A yellow croaker, pickled 1, 1 g of white pepper, a small piece of ginger, scallions 5, 1 tsp sugar, 2 tablespoons of cooking wine.
Making
1, croaker to internal organs to the scales, cleaned, from the fish place, close to the fish under the fish bone chip sideways.
2, fish cut, add spring onion, ginger, salt, cooking wine and marinate for 15 minutes.
3, pan fry the fish bones in the golden head.
4, the pot base oil, saute ginger, into the fish bones, add spring onion, stir fry, add 1 tablespoon cooking wine, add 1000 ml of water, fire to boil, simmer for about half an hour in, make soup creamy white . Remove the fish bones, two soup with gauze filter, remove the residue must be filtered clean.
5, the fire to boil water in the steamer, put the pieces steamed yellow croaker 8 minutes, remove the fish bone removed. (Skin would be more sticky, you can wipe a little oil before steaming)
6, pickled green parts chopped vegetables, fried in the pan dry, add 1 teaspoon of sugar, fried open, into the soup, boil. Salt.
7, another pot cook the noodles, put the noodles and pickled vegetables soup mix, sprinkle with meat, pepper, sesame oil.
Tips
1, the fish should be steamed in order to maintain the fresh taste, boneless and cut into small pieces after steaming for child consumption.
2, the skin after steaming sticky, so should be wiped before the point of steaming oil.
3, pickled vegetables should be few enough for a partial taking leaves.
4, does not add pepper, soup, fresh enough.
