Fish-flavored Loofah Vermicelli Pot
by Mei is still
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. The loofah is peeled and cut into a hob shape and soaked in light salt water.
2. After soaking the fungus, pick the small flowers, soak the vermicelli softly, and chop the watercress.
3. One tablespoon of Pixian hot sauce, one tablespoon of cooking wine, 1 tablespoon of vinegar, 1/2 tablespoon of soy sauce, 1/2 tablespoon of sugar, minced ginger, and chopped green onions in a bowl and mix well.
4. Put water in the pot, boil, put the fungus and vermicelli into the boil for 1 minute, remove it, and put it in cold water.
5. Put a little oil in the pan, add the loofah cubes and fry it out.
6. Put the vermicelli and fungus into a hot pot, add water to prevent the vermicelli from sticking to the pot, and put loofah on top of the vermicelli.
7. Put the oil in the wok, stir-fry the beans on a low heat until the red oil comes out, then pour in the chopped green onion, minced ginger, and minced garlic. After frying the aroma, pour the seasonings and bring to a boil.
8. Then pour the seasoning juice into the hot pot, open the lid and cook for 2 minutes before serving.
