How to make shrimp, cabbage and vermicelli stew

Ingredients: 400 grams of Chinese cabbage, 10 shrimps, 2 cloves of garlic, 1 chive, 10 grams of ginger, sweet potato vermicelli 30 grams,

1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, appropriate amount of oil, 1 teaspoon of salt, 400 ml of water or stock, and three dry red peppers.

Steps:

Cut off the shrimp gun from the sea shrimp and remove the sand line for later use. Cut chives and dried red pepper into sections. Slice ginger and garlic.

Wash the Chinese cabbage and tear it into small pieces by hand.

Soak sweet potato vermicelli in cold water and cut the vermicelli in half if it is too long.

Add oil to a casserole (a cast iron soup pot is used here), heat over medium heat, add garlic slices and dried red pepper and stir-fry until fragrant, remove and set aside.

Put chives and ginger into the pot and stir-fry until fragrant.

Add in the shrimp and stir-fry until it changes color, press the shrimp head lightly to release the shrimp oil, add cooking wine, stir-fry well and set aside.

Leave the base oil in the pot, add some more oil to heat, add the Chinese cabbage and stir-fry for a while.

Add 1 bowl of stock or water.

Cook until the soup boils, add garlic, dried red pepper, vermicelli and shrimp and cook until the vermicelli is cooked and soft.

Add a tablespoon of oyster sauce and add a teaspoon of salt according to the saltiness. Or you can add any sauce you like.

Let’s start the hot shrimp vermicelli pot!

Tips

Tearing cabbage by hand can retain its nutrients better than cutting it with a knife.

How to make dry vermicelli in pot

Ingredients:

200g silver vermicelli, 50g shrimp or minced meat, 20g minced ginger and garlic, sugar 10 grams, 10 grams of oyster sauce, 10 grams of salt, soy sauce (or bean paste), a little chopped green onion, and appropriate amount of water.

Steps:

Soak the vermicelli in cold water for 15 minutes, do not soak it for too long, and then cut it into strips;

Put water in the pot and boil, add some old noodles Smoking, blanch the vermicelli and color it. This is how to make the vermicelli bright red in stores outside;

Blanch the vermicelli with a little oil and stir to prevent sticking;

Add oil, stir-fry ginger and garlic until fragrant, and add shrimp. Bring water to a boil, add oil and salt to adjust the base flavor, add the vermicelli and no need to add seasonings;

Add vermicelli, red pepper and cucumber cubes, stir-fry over low heat, shake the vermicelli with chopsticks. Remember to use low heat. It is normal for the vermicelli to stick to the bottom of the pot. Just don’t remove it from the pot.

Tips

If you don’t stir-fry with bean paste, be sure to use soy sauce to color the vermicelli;

Dry-fried vermicelli is stir-fried with water, only a small amount is needed Stir-fry the minced meat (shrimp), ginger and garlic until fragrant;

Keep the fire low, the rice crust at the bottom of the pot will not affect the finished dish, but do not try to remove it during the frying process;

Don’t soak the fans for too long, just soften them a little.