In autumn, I often sun some dried eggplant, lentil skin and dried bean curd, and stew them in winter. The unique taste of dry goods is absorbed by vermicelli, which is especially delicious.

material

Materials: dried lentil skin 100g, cooked pork belly 100g, vermicelli 80g；;

Accessories: appropriate amount of oil, salt, 3 dried peppers, onion 1 root, half slice of ginger, appropriate amount of chicken essence, appropriate amount of pepper, 2 tablespoons of Weidamei, a little balsamic vinegar, and coriander 1 root.

Stewed meat with dried lentils and vermicelli.

1

Preparation of raw materials: soak dried lentil skin for half a day in advance, leaving the water for soaking lentil skin; This is cooked meat. If the meat is raw, I should stew it first and then fry the lentil skin.

2

Shred pepper, shredded ginger and chopped onion.

three

Cool the oil in a hot pot, add pepper, onion and ginger, and stir-fry until fragrant.

four

Add lentil skin, stir well, and add water soaked in lentil skin.

five

Add weidamei soy sauce

six

Add pepper and salt and stew for 10 minutes.

seven

Add vermicelli and cooked meat and continue stewing 10 minutes. When the vermicelli is completely cooked and the soup is thick, add a little balsamic vinegar and serve.

eight

Add 1 coriander for decoration.

skill

Soak lentil skin at least half a day in advance. Rinse the lentil skin first, remove the floating soil, and then soak it. The water in lentil skin is as precious as that in mushrooms.