【Shandong】Steamed shrimp vermicelli
Overview
Longkou vermicelli is a specialty of Shandong Province. It is made of high-quality starch from mung beans and peas and refined using traditional techniques. The silk strips are thin and even, with high smoothness, soft texture and refreshing taste. Vermicelli is one of my favorite ingredients. The most important thing is that no additives are used in the production process. Vermicelli has a wide range of uses. It can be eaten cold, made into soup, stuffed, fried, etc. Today I used it to make a very delicious seafood vermicelli pot, using the local specialty deep-sea eagle claw shrimp, which tastes particularly delicious.
Tags
Ingredients
Steps
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Have all the ingredients ready. Onions, ginger, garlic, and minced pork. Remove the shrimp lines from the shrimp in advance and soak the vermicelli until soft.
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Heat the pan and cool the oil. Add pepper and stir-fry over low heat.
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After the Sichuan peppercorns turn black, remove the Sichuan peppercorns and discard them, leaving the Sichuan peppercorn oil in the pot. Add two slices of ginger to the pan and fry, then add the eagle claw shrimp and stir-fry. Fry the shrimp until it changes color, remove and set aside.
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Put a little more oil in the pot, add onion, ginger and garlic and stir-fry.
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Soak the vermicelli in warm water in advance and wait for three to four minutes before the vermicelli becomes soft.
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Add a spoonful of chili sauce and stir-fry the red oil.
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Add minced pork and stir-fry evenly.
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Add red pepper shreds and stir-fry over medium heat.
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Then add the soaked vermicelli and fried eagle claw shrimp.
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Finally, add the tart vegetables and stir-fry over medium-low heat.
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Add salt, dark soy sauce and light soy sauce, and stir quickly with chopsticks.
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Pour into a casserole, cook for one minute and serve.
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The shrimp processed in this way does not have any peculiar smell, but only the freshness and sweetness of the shrimp.
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An absolute rice killer.
