Fish flavored loofah and vermicelli casserole
Step 1 . Peel and cut the loofah in the shape of a hob, and soak it in light salt water.
Step 2 . Pickle the small pieces of fungus after washing, soak the vermicelli until soft, and chop the bean paste.
Step 3 . 1 tablespoon of Pixian hot sauce, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, 1/2 tablespoon of soy sauce, 1/2 tablespoon of sugar, chopped ginger and chopped green onion, put them into a bowl and mix well for use
Step 4 . Boil the water in the pot, put the fungus and vermicelli into the pot and boil for 1 minute, remove them and put them into cold water.
Step 5 . Put a little oil in the pan, and add the luffa pieces and fry them.
Step 6 . Put the vermicelli and fungus into the hot pot, add water to prevent the vermicelli from touching the pot, and put loofah on the vermicelli.
Step 7 . In a frying pan, sit in the oil, stir fry the bean paste in low heat until the red oil comes out, then pour in the chopped green onion, ginger and garlic, stir fry until the flavor comes out, and then pour in the seasoning to boil.
Step 8 . Then pour the sauce into the hot pot, open the lid on low heat and cook for 2 minutes before serving.
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