How to make vermicelli pot?

Using kitchen utensils such as casserole pots to make vermicelli is to concentrate the flavor into the vermicelli, so that it will taste more fragrant. You can pair it with some minced meat, dried bamboo shoots, bean curd and other ingredients. This combination of ingredients will be richer and taste better.

How to make yuba vermicelli pot:

1. After soaking the bamboo shoots and bean curd sticks, squeeze out some water. Soak the vermicelli.

2. Boil the spare ribs or pork belly (skim off the foam and set aside)

3. Fry the sliced ​​pork belly or ribs until both sides are slightly golden brown, set aside, and sauté ginger and garlic (you can leave them out if you don’t like them like me)

4. Add dried bamboo shoots, bean curd sticks, and sliced ​​wax gourd and stir-fry until fragrant. Add appropriate amount of salt, soy sauce, and oyster sauce. Add the skimmed soup or water that covers the ingredients.

5. Add vermicelli after the water boils. If you like the wax gourd to have a crispier texture, you can add it together with the vermicelli at this time. Bring to a boil again and then turn to medium heat and cook until the sauce thickens.

Note: The yuba must be soaked first, and the amount of all ingredients is based on personal preference! Spare ribs or pork belly can be replaced with other meats, but I think these two are the best match with bamboo shoots and yuba! 100g vermicelli can be put into 4-5 bowls of normal size!