Salmon Vermicelli Casserole
1.
Cut the salmon into large pieces, add a little salt and black pepper to marinate for 10 minutes.
Note: Salt and pepper are not in the seasoning list, please add them yourself. If you like the original flavor, you don't need to pickle it.
2.
Cut the green onion into sections, mince the ginger and garlic, pick the leaves of the nine-story pagoda, and wash for use.
3.
The vermicelli, soak in cold water and cut it short with scissors.
4.
Heat the wok, add a little bit of salad oil, and add the salmon.
5.
Fry the color side by side. After frying, it should be cooked for about 7-8 minutes, because it will be boiled later.
6.
Don’t waste good things with the fried fish oil
7.
Saute the scallions, ginger and garlic with the fried fish oil.
8.
9.
Pour some broth or water.
10.
Add scallions and nine-layer tower to the bottom of the casserole.
11.
Pour the soft boiled vermicelli and the soup into the casserole.
I like the nine-story tower, so I grabbed a handful and went in.
12.
Put the fried salmon on it.
13.
Put the lid on and bring to a boil.
14.
Finished product.
Note: It can be served after boiling. Depending on the residual temperature of the casserole, the dishes can maintain the temperature for a long time.
Tips:
The nine-story tower can be added according to your own preferences, or you can use coriander instead. The vermicelli can be moved into the casserole as long as it is slightly softened.
