Garlic Seafood Vermicelli Casserole Recipe

Soak Longkou vermicelli in cold water for 20 minutes, then drain.

Cut it in half at the bend.

Drizzle with cooking oil

Then scatter the vermicelli and set aside.

Remove the head, shell, and vein from the shrimp, leaving the head on and removing the helmet.

Heat a small circle of oil in a pan over medium heat.

Add the shrimp heads, press them down with a spatula to render the shrimp oil, and fry the shrimp heads until golden brown on both sides.

Pour in one and a half bowls of water.

While cooking, press down the shrimp heads and boil until the water is reduced to half.

Discard the shrimp heads, keep the soul of the shrimp soup.

a pinch of salt

A little white pepper

Mix well and marinate for 15 minutes

A little oil in the pan

Pour in the marinated seafood, fry over high heat for about ten seconds, and remove it once it changes color.

No need to wash the pot, add minced garlic and shredded ginger and sauté until fragrant.

Pour in the shrimp broth that you just drained.

Four tablespoons of light soy sauce

A spoonful of oyster sauce

Half a spoonful of white sugar

Add a spoonful of white pepper powder, simmer over medium heat, taste, and add salt to taste if needed.

Brush the rim of a clay pot (or a non-stick pan if you don't have one) with oil.

Place ginger slices and white scallions at the bottom of the pot.

Add vermicelli

Pour in the sauce, cover the pot, and simmer over medium-low heat for 4 minutes.

Finally, open the lid, add the seafood, mix well, and simmer for another minute before serving!