Winter melon stewed vermicelli

Overview

The winter melon grown by my mother is thick and not loose, and is great for soups and stews. Today I will make winter melon stewed vermicelli. Slightly spicy, salty and fresh, the winter melon is soft and glutinous, and the vermicelli is soft and tasty.

Ingredients

Dried red chili pepper Appropriate amount
Garlic Appropriate amount
Light soy sauce Appropriate amount
Old soy sauce Appropriate amount
Onions Appropriate amount
Sunflower oil Appropriate amount

Vermicelli Appropriate amount
Winter melon Appropriate amount
Zanthoxylum bungeanum Appropriate amount
ginger Appropriate amount
salt Appropriate amount
white pepper Appropriate amount

Steps

Peel the winter melon, remove seeds, and wash.
Cut into small pieces.
Heat an appropriate amount of oil in a pot, stir-fry onions, ginger, garlic, Sichuan peppercorns, and dry red pepper until fragrant.
Add the winter melon.
Season with appropriate amounts of salt, light soy sauce, dark soy sauce, and white pepper.
Stir fry evenly.
Add appropriate amount of boiling water.
Add some vermicelli.
Stew until the winter melon is soft and glutinous and the vermicelli is tender.
Turn off the heat and serve.
Sprinkle with a little coriander and serve.
Finished product.

Overview

Tags

Ingredients

Steps