Black Fungus Pork Vermicelli Clay Pot

Overview

I have loved eating this vermicelli since I was little. At the banquet table, no one always grabs the bowl of minced pork vermicelli from me. Haha. Mom said, why don’t you eat more meat and eat so many vermicelli? Now my daughter also loves to eat it. In fact, vermicelli is also loved by everyone. Add some vermicelli to the hot pot or warm casserole dish to absorb the fresh soup in the dish. It is soft and glutinous, and it is very enjoyable to take a sip. Let me talk about my cooking with vermicelli: That day, my parents asked me to cook and then stew the vegetables in the casserole and then help work in the fields. There is stewed meat in the casserole. I also put some yuba and daylily, and after thinking about it, I soaked some vermicelli. I thought that when my parents came back, they would definitely praise me for how delicious the stew was. Who knows, when we were eating, there was no vermicelli left. I kept looking for it. Dad said, silly boy, all the vermicelli must have melted away. Haha. . However, my parents still praised my stewed dishes for being delicious. This is a bit like a stew. There is nothing wrong with stewing it randomly. It is rich in ingredients and nutritious. 150 grams of vermicelli, 100 grams of lean meat, 50 grams of soaked black fungus, 50 grams of carrots. Seasoning: appropriate amount of green garlic, appropriate amount of ginger and green onion, 20 grams of Pixian bean paste, 20 grams of balsamic vinegar, 15 grams of light soy sauce, a little salt, and appropriate amount of cooking oil.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• autumn recipes
• banquet dishes
• lunch
• dinner
• balsamic vinegar
• edible oil
• edible salt
• garlic sprouts
• lean meat
• light soy sauce
• onions
• pixian doubanjiang
• soaked black fungus
• vermicelli
• carrot
• ginger

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Vermicelli should be soaked in advance.

   

3. 3 Slice the carrots, soak the black fungus and wash them.

   

4. 4 Cut the ginger, garlic leaf segments and lean meat.

   

5. 5 Add oil to the pot and sauté the ginger and green onions until fragrant.

   

6. 6 Add the meat slices and fry until they change color. Pretend to be spare.

   

7. 7 Add bean paste and stir-fry until red oil is produced, then add appropriate amount of water or bone broth.

   

8. 8 Add black fungus and vermicelli.

   

9. 9 Add the meat slices.

   

10. 10 Transfer to a casserole and cook for two to three minutes, add garlic sprouts, and season.