Stewed vermicelli with cuttlefish and lotus root
Ingredients: vermicelli,lotus root,cuttlefish,cooking wine,peanut oil,salt
Recipe Recommendations
- cuttlefish appropriate amount
- lotus root appropriate amount
- vermicelli appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
Steps for Stewed vermicelli with cuttlefish and lotus root
1
Clean fresh cuttlefish, mainly removing the cuttlefish bones, internal organs, eyes, and teeth.
2
Cut lotus root into pieces and set aside.
3
Put a small amount of peanut oil in the pan, add chopped green onion and stir-fry until fragrant, then put the cuttlefish into the pan and stir-fry together, add a small amount of cooking wine to remove the fishy smell.
4
When the cuttlefish is stir-fried and discolored, add lotus roots and stir fry.
5
Add water to the pan, just leave the vegetables, bring to a boil over high heat, turn to low heat and simmer slowly.
6
After stewing for 10 minutes, add sweet potato soup powder, add appropriate amount of salt, continue to stew, stew the vermicelli until it is done, and you can serve the pot.
7
Pour into a bowl, sprinkle with some green onions on top and decorate with it