The vermicelli pot is a home-cooked dish. No water is added during the cooking process.
The vermicelli relies solely on the moisture content of the ingredients and the chicken soup absorbed before cooking to make it cooked inside and outside, so the heat control is very particular.
After the heat is turned off, the hot bake can make the ingredients well-done without overheating.
Mung bean vermicelli 70g
Chicken broth 45 ml
1 tablespoon of chicken fat
Half box of frozen sea urchin
1 tablespoon dried shrimps
5 fresh shrimps
5 fresh scallops
A little ginger
Garlic a little
A little onion
Red pepper shreds
1 tbsp light soy sauce
1 tbsp oyster sauce
1 teaspoon sugar
1 teaspoon pepper
1 tablespoon of sesame oil
1 teaspoon of dark soy sauce
1/2 teaspoon of chili powder
1/2 tablespoon of hoisin sauce
Half tablespoon of XO sauce
Half tablespoon of cooking wine
1 Heat the chicken broth slightly, put in the washed mung bean vermicelli, soak until soft, pick up and drain;
2 Heat the ginger in a frying wok, and bake it over a low heat. Pour the sea urchin, quickly scatter it, and cover with wine and bake it for 1 min;
3 Put the squid, fresh shrimps, and fresh scallops into boiling water, boil them, and drain them;
4 Hot chicken sauce in a large casserole, first sauté the dried shrimps on a low heat, then add garlic cloves and onions to continue sautéing;
5 Add the cabbage shreds and mix for a while, then add the mixed seasonings and boil, then put on the vermicelli, and stir well until the sauce become thick;
6 Put the squid whiskers, fresh shrimps, fresh scallops, and sea urchins on the vermicelli, and sprinkle the red pepper shreds;
7 Cover and turn off the heat. Bake on the hot stove for two minutes. Serve the pot on the table.