How to make fish-flavored vermicelli and mushroom casserole

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the recipe of the dish Fish-flavored vermicelli and mushroom stew.

1. Soak the mushrooms in advance and wash them for later use

2. Soak the vermicelli in advance and set aside

3. Peel a few garlic cloves. If you like it, you can put more. My family likes it, so we put more. Cut ginger into shreds and green onions into sections for later use

4. Heat the pan with cold oil. When the oil is hot, add shredded ginger and garlic, sauté until fragrant, then add mushrooms and stir-fry quickly.

5. When the mushroom water is dry and fragrant, turn to low heat, add bean paste, stir-fry until fragrant, add water to cover part of the ingredients, turn to high heat and bring to a boil

6. Take another small pot, add sugar, MSG, chicken essence, starch, vinegar, add a little water to make fish sauce for later use

7. After the mushrooms are cooked, the water will be almost reduced by half, so add the scallion segments. Then add the soaked vermicelli and cook for a while. Then pour the prepared fish sauce into the pot, stir-fry over low heat and serve. If the scallion segments are added too early, they will change color after being cooked for a long time and lose their emerald green color.

I have introduced the recipe of fish-flavored vermicelli and mushroom casserole. You may not have mastered it yet, but you must practice more. You can take some time to go to the kitchen and make it.