Dried Clam Vermicelli

Name: Dried Clam Vermicelli
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Dried clams; 1 stage radish; 1 piece Rice noodles; 1 piece meat; Some oil; Some salt; Some shallot; Some ginger; a little Sugar

by Xiao Geng's mother

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

When I was a child, I went out with my parents to "be out of favor". At the banquet table, we children would always eat and ran away to play, until this dish came up, everyone would go to everyone again, and were often teased by the elders in the family. A single dish can take us away. Nowadays, this dish is no longer used in banquets. We will eat this dish often at home. Memories may be the essence of this dish! "

Ingredients

50g Dried Clams
1 stage Radish
1 piece Rice Noodles
1 piece Meat
Some Oil
Some Salt
Some Shallot
Some Ginger
a little Sugar

Dried Clam Vermicelli

1. Prepared ingredients.

2. Dried clams are soaked in water and become soft.

3. The meat is cooked with green onions and ginger.

4. Clean the dried clams and shred the radish.

5. Add some salt to the boiling water, and blanch the dried clams and shredded radish respectively (just the shredded radish changes color).

6. The cooked shredded pork is torn into filaments along the lines.

7. Heat the pan with cold oil, add ginger and stir fragrant.

8. Add shredded pork and dried clams.

9. Add water to a boil, simmer for about hours on low heat.

10. Add shredded radish, vermicelli, salt and sugar.

11. Bring to a boil, cook for about two or three minutes, sprinkle with pepper, chopped green onion or chopped green garlic.

Tips:
1. Blanching radish can remove the spicy taste.
2. All the black parts on the dried clam belly should be cleaned, otherwise the taste will be affected.
3. Add some sugar to add some umami taste.