Fish-flavored loofah vermicelli pot
Ingredients: soy sauce,fans,loofah,fungus,cooking wine,green onion,ginger,minced garlic,vinegar,sugar,qingshui,Pi County Hot Sauce
Recipe Recommendations
- loofah 1 piece
- fungus 50 grams
- fans 50 grams
- green onion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- Pi County Hot Sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- qingshui appropriate amount
- vinegar appropriate amount
- fish-flavored
- pot
- ten minutes
- ordinary
Steps for Fish-flavored loofah vermicelli pot
1
Peel and cut the loofah into a hob shape, soak in light salt water.
2
Soak and wash the fungus, pick the small flowers, soak the vermicelli until soft, and chop the watercress.
3
1 tablespoon of Pi County hot sauce, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, 1/2 tablespoon of soy sauce, 1/2 tablespoon of sugar, minced ginger, and minced green onion. Put in a bowl and mix well. set aside
4
Place water in the pan, bring to a boil, add the fungus and vermicelli and cook for 1 minute, remove, and place in cold water.
5
Put a little oil in the pan, add the loofah pieces and fry them slightly.
6
Put the vermicelli and fungus into a hot pot, add water to keep the vermicelli from touching the pan, and place loofah on top of the vermicelli.
7
Place the oil in a wok, add the watercress and stir-fry until the red oil comes out, then add the chopped green onion, shredded ginger, and shredded garlic, stir-fry until the aroma is fragrant, add the seasonings and bring to a boil.
8
Then pour the seasoning juice into a hot pot, open the lid on low heat and simmer for 2 minutes to serve.