Stewed Vermicelli with Minced Pork and Shiitake Mushrooms
Overview
This dish is often served at banquets in rural areas, usually with some dried shrimps added. When I went back to the village for a banquet some time ago, all the gifts from the host's family were not accepted. The gifts were given back to you in red envelopes. People said that the wine was just for brothers and uncles to get together. The dishes were also quite generous, with a table full of big fish and meat. The table we were sitting at had 5 adults and 5 children, and the children were under 8 years old. Unexpectedly, only the minced meat vermicelli was eaten...😂 Maybe everyone picked a little as the staple food. Think about it, this is also the case at banquets.
Tags
Ingredients
Steps
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Soak the vermicelli a little in advance and it will become soft in a few minutes.
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Cut the soaked mushrooms into strips.
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Prepare some ginger.
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Heat some oil in the pan and turn off the heat. Pour in the minced meat and spread it out. Turn off the heat and use the remaining heat to stir-fry, otherwise the minced meat will clump together.
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After stir-frying, turn on low heat and continue to stir-fry, trying to stir-fry the minced meat.
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When the minced meat is a little oily, add ginger and mushrooms and stir-fry until fragrant.
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Add soy sauce, oyster sauce and sugar and stir well.
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Add water, vermicelli and salt.
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After boiling, cover the pot and simmer until the vermicelli is cooked properly. (I have a little less water)
