Recipe for hot pot vermicelli:
Ingredients:
- 500 grams of vermicelli
- 100 grams of vermicelli
- Appropriate amount of onion, ginger and garlic
- Appropriate amount of chicken essence, salt, cooking wine, light soy sauce, dark soy sauce, and pepper
- Appropriate amount of water
Steps:
p>1. Wash the tortoise shells and soak them in water for 30 minutes to remove sand and impurities.
2. Soak the vermicelli in warm water until soft and set aside.
3. Chop the onion, ginger and garlic into mince and set aside.
4. Heat oil in a pan, add onion, ginger and garlic and stir-fry until fragrant.
5. Add the flower armor and stir-fry, add cooking wine and cook until the flower armor changes color.
6. Add appropriate amount of water, bring to a boil, add vermicelli, and season with chicken essence, salt, light soy sauce, dark soy sauce, and pepper.
7. Cook until the vermicelli is soft and tender and the scallops are cooked through.
As for blanching, Huajia can be blanched to remove odors and impurities, but it is not a necessary step. If the scallops are fresh, you can skip the blanching step.