One-pot Stew with Moss and Sea Prawn Vermicelli
1.
First prepare all the ingredients.
2.
Wash the small red shrimp after removing the shrimp thread and set aside.
3.
Wash the moss and cut into sections, cut the coriander into sections, cut the green onion into circles, and shred the ginger, and pick and wash the soybean sprouts.
4.
Cut the tofu into small cubes, pour an appropriate amount of water into the pot, blanch the tofu in the pot, (so that the stewed tofu will have a smooth texture and will not break) After boiling, boil for 1 minute, remove and drain the water spare.
5.
Heat the pot and add peanut oil to heat, then add small red shrimps.
6.
Pour in the light soy sauce to mix and fry slowly over low heat.
7.
When you see the red prawns fry into red, serve them out and set aside.
8.
Saute the star anise and scallion ginger with the base oil of the fried shrimp.
9.
At this time, add soybean sprouts and stir-fry for a while on high heat.
10.
After seeing the soybean sprouts stir fry until soft, pour an appropriate amount of water into the pot, and put in the washed sweet potato vermicelli first.
11.
Clean your taste and add some salt to taste.
12.
Add chicken essence to increase the taste.
13.
After boiling over high heat, add the fried small red shrimps.
14.
Continue to simmer on medium heat until the soup becomes thicker and thicker.
15.
Add the small moss and continue to simmer on high heat.
16.
When the small moss is broken and discolored, immediately turn off the fire and sprinkle with coriander.
Tips:
The ingredients can be replaced with your favorite ingredients. Don’t cook the vermicelli for too long, so as not to affect the taste and become less gluten and smooth...
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