Tin foil 60-year-old vermicelli

Overview

Very easy to learn and tastes super good. The addition of minced pepper and garlic chili sauce adds a lot of flavor to this dish.

Put the sixty-year-old beetles in water (add 1 teaspoon of oil and salt to the water) and soak them for more than two hours to let them spit out sand. Remove, rinse and drain.
Cut off the roots of the enoki mushrooms and wash them, soak the Longkou vermicelli in advance until soft, and mince the garlic.
Pour a little oil into the pot, add minced garlic and fry until fragrant.
Add chopped pepper and garlic chili sauce and stir-fry until fragrant.
Pour into a bowl, then add oyster sauce, soy sauce, light soy sauce, and sugar to make a sauce.
Place tin foil on the baking sheet, add enoki mushrooms, vermicelli, and flower armor in sequence.
Pour in the prepared sauce and sprinkle with shredded ginger.
Cover with tin foil, pinch the sides, and place in the middle rack of a preheated oven at 220 degrees for about 15 minutes.
Open the tin foil and sprinkle with chopped chives.
Finished product
Finished product