Sauce seasoning: oil consumption 3 tablespoons, steamed fish black soybean oil 1.5 tablespoons, soy sauce 1 tablespoon, sesame oil 1 tablespoon, carved wine 1 tablespoon, sugar 1 tablespoon and water 3 tablespoons.
The method of Thai vermicelli shrimp pot
Wash prawns, cut off spikes and whiskers, and soak vermicelli in soft water for later use.
Wash coriander root, slice pork belly, slice ginger and shred pepper.
Add all the sauces and seasonings into the bowl, stir well, and soak the prawns for a few minutes (this will make them more tasty).
Mash parsley root, half garlic (10) and black pepper in a bowl.
Pork belly is spread in a casserole.
Then spread ginger slices and the remaining half of garlic and pepper.
Spread the mashed spices and vermicelli in step 4, then add the marinated prawns, pour the sauce prepared in step 3 evenly, and then spread the leaves of chives.
Cover, heat for 3 minutes on medium heat, turn to low heat 10 minute, and turn off the heat for 5 minutes.
Open the lid, mix well and spread half of coriander. If there is too much water, you can boil the juice a little over medium heat.
skill
1. This recipe can also use crabs. No Thai fans use Longkou fans instead. Thai vermicelli tastes good, not floating, chewy and not easy to break.
2. The vermicelli absorbs water, and more water can be added if necessary.
3. If you are afraid that the ingredients will stick to the bottom, you can stir-fry the pork belly first. In the fourth step, add spices and ginger to stir fry, add vermicelli, prawns and prepared sauce, mix well and cook on low heat.