Scallops with rattan pepper and vermicelli in casserole-You Are Foodie

By Gail
5

Scallops with rattan pepper and vermicelli in casserole

It is tender and refreshing. It is spicy and fragrant. The taste of fresh hemp is very special.

Main Ingredients

Auxiliary Ingredients

Seasonings

Steamed fish sauce with fresh lemon in June 1 tsp
Weidamei oyster sauce 1 tsp
June fresh light salt soy sauce 1 tsp
Weidamei gourmet cooking wine 2 tsp
White pepper with good taste 1 tsp
Delicious, green pepper, pepper and salt 1 tsp
Jinyang green pepper 1

Step 1 . Thaw scallop meat, remove impurities and wash. Take the cabbage core, soak in light salt for 15 minutes, wash and control the water. Fans flush with water.

Step 2 . Marinate scallop meat with green pepper, white pepper and cooking wine for 15 minutes.

Step 3 . Shred shallots, ginger and garlic.

Step 4 . Soft control the water in the warm bubble of the noodles, add soy sauce and edible oil, and mix well. One is to taste, the other is to prevent adhesion.

Step 5 . Cut the cabbage leaves vertically into two pieces, cut the large ones more than twice, and spread them evenly in the casserole.

Step 6 . Cool the oil in a hot pot, and fry the chives, ginger and garlic in the oil.

Step 7 . Pour in scallop meat.

Step 8 . Add seasoning wine, oyster sauce, steamed fish sauce to adjust the taste.

Step 9 . Stir well and add a bowl of water to boil.

Step 10 . Pour into casserole and stew for 5 minutes.

Step 11 . Spread the vermicelli, continue to stew, stew the vermicelli soft, and stew the cabbage.

Step 12 . Pour oil into the pot, add green pepper and fry over low heat until fragrant.

Step 13 . Sprinkle scallion, millet and pepper oil on the vermicelli.

Step 14 . The house is full of rich smell of rattan pepper.

Step 15 . Mix well and eat. Cabbage is sweet, scallops are fresh and tender, and vermicelli are fresh and slippery.

Step 16 . Fresh and delicious, with endless aftertaste.

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Cooking Steps