Spicy pot-flavored stew

Overview

It’s easy to lose appetite in summer and always want to eat something with strong taste. So I made a pot of stew using ingredients from the spicy hot pot. Although it looked spicy and felt a bit hot, it tasted really appetizing and I felt satisfied even though I was sweating all over it.

Tags

• home cooking
• common dishes
• loofah
• mushrooms
• pork belly
• shuifa kelp
• spicy hot pot seasoning
• vermicelli
• water-haired black fungus

Ingredients

Steps

1. 1 Cook the pork belly with pepper, star anise and ginger and set aside. The broth is also reserved for stews

   

2. 2 Cut the cooked pork belly into slices about 3-4 mm thick

   

3. 3 Tear the black fungus into small florets, cut the kelp into strips, and slice the shiitake mushrooms. Leave a few cuts for the beauty of the finished product.

   

4. 4 Soak the vermicelli in water in advance until soft. I used wider vermicelli

   

5. 5 Put a little oil in the pot and pour in the spicy pot ingredients

   

6. 6 Stir-fry over low heat until the ingredients are oily

   

7. 7 Add the meat broth and cook for one minute

   

8. 8 Add kelp and meat slices, stir well and cook for about 3 minutes

   

9. 9 Pour in the shiitake mushrooms and black fungus

   

10. 10 Stir evenly and cook for a while

    

11. 11 Pour in the broth again, if not enough, add some boiling water to cover the ingredients

    

12. 12 Add vermicelli and continue cooking

    

13. 13 While the vermicelli is cooking, peel the loofah and cut into strips. When peeling loofah, be sure to leave the green color on the surface

    

14. 14 After the vermicelli is cooked, pour in the loofah

    

15. 15 Cut off the loofah and enjoy it