Pickled Pepper Vermicelli Soup

Name: Pickled Pepper Vermicelli Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g bacon; 100g Pickled peppers; 40g Rice noodles; 20g Loofah; 80g Wild Sansho; 1 piece star anise; 10 capsules pepper; 1 teaspoon salt; 1/2 teaspoon Chicken Essence; Some water

by 18LS28xgl Scattered

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

For pickled peppers, I have an inexplicable favor. Probably because it is tender and crisp, it can increase appetite and help digestion and absorption. Pickled peppers into dishes are a special scenery on the table. This pickled pepper vermicelli soup contains home-made bacon, which is very delicious and delicious. However, you must not be confused by its light appearance, it is very spicy.

Pickled Pepper Vermicelli Soup

1. After the bacon is cleaned with rice water for the first time, then rinse the slices with clean water

2. Pickled pepper series are chopped up, I used pickled peppers and wild sansho peppers

3. The vermicelli is soaked in advance, washed and set aside; the loofah gourd is scraped off the skin, washed and sliced

4. After the wok is heated, without oil, add the bacon and stir fry until the slices of meat are transparent

5. Grill the bacon to the side, put the pickled peppers into the pot and fry until fragrant; after the pickled peppers are fragrant, mix with the bacon

6. Add boiled water, I didn’t have boiled water, put cold water

7. Add star anise and pepper, add salt and pepper, and bring to a boil

8. Add vermicelli and cook; add loofah slices

9. After the ingredients are cooked, add an appropriate amount of chicken essence, stir evenly, turn off the heat and start the pot

Tips:
1. If the bacon is fatter, no oil is required; otherwise, a small amount of oil must be added;
2. It is best to add boiled water when adding water, if there is foam, remove it;
3. If you can't eat spicy food, put a little less pickled peppers.