Steamed Sea Rainbow

Name: Steamed Sea Rainbow
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Haihong; 200g Rice noodles; 1 piece garlic; 50g Chopped pepper; 1 stage Shallots; 30g parsley; 3 tablespoons Steamed Fish Soy Sauce

by Are you small? Little Chef God

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Ingredients

Some Haihong
200g Rice Noodles
1 piece Garlic
50g Chopped Pepper
1 stage Shallots
30g Parsley
3 tablespoons Steamed Fish Soy Sauce

Steamed Sea Rainbow

1. Choose fresh Haihong, which is slightly larger, weighing about 7 per pound, remove the dirt on the surface of Haihong, and scrub it.

2. Wipe off the surface water after washing

3. Soak the vermicelli in cold water for 20 minutes. Haihong will open it from the middle. The bright vermicelli plate is at the bottom of Haihong. Add garlic, chopped pepper, and shallots on the surface from bottom to top. After the water is boiled, steam for 4 minutes

4. After being out of the pot, heat up the pot and pour the steamed fish soy sauce on Haihong. After heating up the oil, sprinkle the oil on Haihong and add coriander.