Stewed Vermicelli with Taro and Radish

by Fresh water bamboo

4.7 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

After the beginning of winter, the cold air frequently visits, the weather gradually turns cold, and I like to eat warm. Autumn and winter are the seasons when a large number of taro radishes are on the market. Using these seasonal vegetables to make stews is also very delicious. Dongtou vegetarian food is also good."

Ingredients

Some Pork Sandwich
Some Taro
Some White Radish
Some Vermicelli
Some Ginger

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Some Shallot

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Some Salt

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Some Cooking Wine

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Some Soy Sauce

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Stewed Vermicelli with Taro and Radish

1. Soak vermicelli in water to soften

2. Wash small taro, peel and wash white radish

3. The sandwich is divided into fat and lean meat

4. Sliced white radish

5. Put the fat part into the pot, stir-fry on low heat to get the oil

6. Add sliced ginger and taro and stir fry. The taro will not be cooked easily.

7. Add radish slices and fry together

8. Add vermicelli

9. Add water, there are just three leftover chicken thigh bones at home, I also put them to stew together by the way

10. When taro is about to ripen, add salt, cooking wine, light soy sauce to taste, and it is best to add chopped green onion.

11. Warm vegetables are also delicious when stewed in one pot

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