Name: Bean Sprouts Stewed Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Soy sprouts; 1 piece Rice noodles; 80g Pork belly; 2 pcs Fennel; 1 tablespoon Peanut oil; 1 stage shallot; 4 slices ginger; 4 Dried chili; 1 tablespoon Soy sauce; 1 tablespoon salt

Bean Sprouts Stewed Vermicelli

by Pretty horse po

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

This is a bit spicy dish, I didn't expect children to like it very much. Screaming out of the spicy mouth is still a big bite, and it feels like eating rice noodles. "

Bean Sprouts Stewed Vermicelli

1. The vermicelli is soaked in water.

2. Cut pork belly with skin into strips.

3. Cut the green onion into pieces and slice the ginger. You don't need to cut the dried chili. You can cut it if you like spicy food.

4. Rinse the bean sprouts several times to control the water.

5. Heat oil in a pan, pour ginger slices, star anise and dried chili into the pan.

6. Stir-fry the pork belly and add half of the salt to taste.

7. Pour in bean sprouts and stir fry.

8. Pour the vermicelli and add a bowl of water.

9. Add the shallots. . .

10. Put light soy sauce, dark soy sauce and the other half of salt.

11. After simmering on high heat for a while, turn to low heat and simmer.

12. The soup can be taken out when it is half closed. It will affect the taste if it is boiled, so it is better to bring some soup.

Tips:
Soybean sprouts should be used for bean sprouts, and the roots are shorter, and the rootless watercress tastes better, but it is difficult to buy and it takes a long time to stew.