1. Soak 1/2 of the vermicelli in warm water to soften.
2. Quickly remove the enoki mushrooms in a pot under the water, and let them soften. The experience of cooking and tidying up: Wash the whole bunch of Flammulina velutipes, do not blanch it, and it will look better if it is inserted in the middle.
3. The cabbage is boiled quickly and it becomes soft.
4. Chop two cloves of garlic, take half, put 1 teaspoon of oil in the pot, fry it for fragrant fragrant, don't get burnt. Keep half of it for use.
5. Finely chop green and red peppers and finely chop ginger.
6. Put two kinds of minced garlic, ginger, green and red peppers into a small bowl, add 1.5 tablespoons of light soy sauce, 1.5 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of Lee Kum Kee's garlic chili sauce, add appropriate amount of sugar and salt to taste. Taste and add appropriately.
7. For ten shrimps, remove the shrimp thread, shrimp gun, shrimp silk, and shrimp feet.
8. Five of them only need to remove the shrimp tendons. The shrimp tendons are removed, and the shrimp will not shrink after being heated.
9. Take a knife on the back of the shrimp to remove the shrimp tendons.
10. The other five did not remove the shrimp tendons, and carefully flashed past the shrimp tendons. Cut it from the side.
11. Cut to the toothpick to stop. That is the third quarter where the tail is counted together.
12. Place the ten shrimps in two bowls, add cooking wine and white pepper, and marinate for 5 minutes.
13. Set the back of the shrimp first. The plate is not big enough, so cut off half of the shrimp head.
14. Then put the shrimp that was cut from the stomach, this shrimp should have the entire shrimp head removed. Don't ask how I know 😃😃😃.
15. Fans cut it, and the group becomes a group. Place it in the middle of the shrimp head.
16. Place cabbage leaves.
17. Use cabbage in the middle of each shrimp to add firmness, and tidy up the open belly shrimp.
18. Finally, put the enoki mushrooms (the enoki mushrooms are not blanched, and the whole bunch is washed and inserted in the middle to look better). Pour juice on the shrimp belly and shrimp back.
19. Finally, the remaining juice is poured on the enoki mushrooms.
20. Steam in a pot on the water for five minutes.
21. When the shrimp is cut from the belly, the shrimp tendons will bend when heated, forming a hug.
Tips:1. I use frozen shrimp for this dish. If I use fresh shrimp, the shrinkage will be better.
2. There should be more cabbage and enoki mushrooms. The vermicelli and vegetables absorb the soup and are very delicious.
3. Wash the enoki mushrooms and insert them in the middle. They will look better after being steamed.
