Stewed vermicelli with bean sprouts
By CarmelaJast
I didn't expect that my children would love to eat this dish very much. I still ate it with my spicy mouth, which is the same feeling as eating rice noodles.
Recipe Recommendations
- soybean sprouts 500 grams
- fans 1 handful
- pork belly 80 grams
- star anise of 2
- peanut oil 1 scoop
- onion 1 segment
- Jiang 4 tablets
- dried chili of 4
- soy sauce 1 scoop
- salt 1 scoop
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for Stewed vermicelli with bean sprouts
1
Soak the vermicelli in water until soft.
2
Cut pork belly with skin into strips.
3
Cut the onions into sections and cut them into strips, slice the ginger into slices, and do not need to cut the dried peppers. If you like spicy food, you can cut them open.
4
Rinse bean sprouts several times to control water.
5
Heat the pan with oil, add ginger slices, anise and dried peppers and stir fry.
6
Add pork belly and stir fry until oil, add half the salt to taste.
7
Pour in bean sprouts and stir fry.
8
Pour in the vermicelli and add a bowl of water.
9
Add the green onions...
10
Add light soy sauce, dark soy sauce and the other half of the salt.
11
After cooking over high heat for a while, turn to low heat to simmer.
12
Collect the soup in half before leaving the pot. It will affect the taste when it is dried, so it is better to bring some soup.Stewed vermicelli with bean sprouts Make Tips
Soybean sprouts should be used for bean sprouts, and short-rooted watercress taste better, but it is difficult to buy and takes a long time to stew.