Materials:
Ingredients: 500g of wax gourd (peeled and grain removed), 50g of dried vermicelli, and 0/00g of lean slices/kloc.
Ingredients: 5g ginger slices, 5g shallots, 0g coriander10g, 5g salt and 300g water.
The following are the production steps:
1, melon peeled and cotton removed and cut into small pieces for later use.
2. Soak the vermicelli in water until soft.
3. Cut lean meat into thin slices for later use.
4. Cool the oil in a hot pot, add ginger slices and shallots and saute.
5. Add lean meat sauce and fry until it changes color.
6. Add the right amount of water, put in the wax gourd pieces, boil over high heat and turn to low heat for 20 minutes.
7. Add fans and cook for 5 minutes.
8. Season with salt and chicken essence and sprinkle with coriander.
Warm tip:
Winter melon vermicelli soup should not be cooked for too long, otherwise the winter melon will become burnt.
If you like the thick soup, you can add some water to thicken it.
If you want the soup to be lighter, you can boil the lean meat slices first to remove the blood.