Dandelion stewed vermicelli
Overview
Dandelion is also known as: Mother-in-law Ding, Huang Hua Miao, Huang Hua Di Ding, Huang Hualang, Wood Yam, pulp thin, repair patch, etc. Dandelion has the effects of clearing away heat and detoxifying, reducing swelling and dissipating knots, diuresis and treating stranguria.
Tags
Ingredients
Steps
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Remove the old leaves and roots of fresh dandelions and rinse them repeatedly with clean water. Never throw away the selected roots. You can clean them, dry them and soak them in water to drink
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Peel and clean the skin of onions, ginger and garlic, cut into chopped green onions, ginger slices and garlic slices respectively. Rinse and prepare two small cloves of star anise
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Choose pork belly that is fatter and less lean. The editor uses frozen pork belly, so that you can be sure to cut it into thin and even slices
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Crack three eggs into a bowl and stir into egg liquid and set aside
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Soak the vermicelli in warm water for about half an hour to soften the vermicelli, which can save stewing time
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Heat a pan and add an appropriate amount of peanut oil to stir-fry the pork belly until it becomes fragrant and the oil comes out. When making dandelion, you can add a little more oil than when cooking. This will make it more delicious. Sauté chopped green onion, ginger slices, garlic slices and star anise until fragrant. Cook in cooking wine and light soy sauce
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Add the cleaned dandelion and stir-fry evenly until it changes color and the soup comes out
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Add the soaked vermicelli, add an appropriate amount of water and use a cooking spatula to press the vermicelli so that it is completely immersed in the soup
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Add appropriate amount of salt to taste, cover the pot and simmer over high heat for about 7 minutes
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When there is still a little soup in the pot, pour in the egg liquid evenly. When the egg liquid in the pot has solidified slightly, use chopsticks to stir it up and down
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Turn off the heat, add a little chicken essence to season and serve
