Boiling vermicelli with yam
By HavenRatke
Poiled vermicelli with yam is our traditional wedding dish here. The yam is thoroughly fried and has a strong aroma in its soft glutinous flavor. Boiling means stewing, which is also a very traditional saying.
Recipe Recommendations
- fans half a
- yam 1 piece
- pork belly 100 grams
- Jiang 1 block
- coriander 5 trees
- star anise of 4
- soy sauce 1 scoop
- salt 1 scoop
- white sugar 1 scoop
- peanut oil 3 scoops
- salty and sweet
- stewed
- three-quarters of an hour
- simple
Steps for Boiling vermicelli with yam
1
The pork belly is half-cooked. I used it last time. Soak the vermicelli in water until soft.
2
Peel the yam, cut it into long pieces, immediately put it in clean water to wash it, drain it for later use.
3
Slice ginger and rinse anise.
4
Slice pork belly.
5
Put 2 tablespoons of oil in a frying pan, heat 70%, add the yams, add sugar and fry over low heat.
6
The appearance of the yam begins to wrinkle and yellow, so the fire can be stopped and left in the pot for later use.
7
Remove from another pot, add a spoonful of oil, heat it, add ginger slices and pork belly and stir-fry.
8
Add salt and soy sauce.
9
Put 1 small bowl of warm or boiled water.
10
Put on vermicelli, anise and chives.
11
Reduce heat and simmer for about 20 minutes. The yams and pork belly are basically semi-cooked, so it won't take long.Boiling vermicelli with yam Make Tips
It is best to apply vinegar on your hands when cutting yams to prevent allergies.