Scallop Vermicelli and Carrot Soup

Overview

How to cook Scallop Vermicelli and Carrot Soup at home

Take the Yao Zhu.
Soak in cold water.
Soak the scallops, wash and set aside.
Dice the pork, separate the fat and leanness, and chop the onions and ginger.
Take vermicelli and wash it.
Wash the radish.
Threading.
Shred carrots.
Heat the pan with cold oil, add salt to the hot oil.
Add the fat cubes and stir-fry.
Stir-fry the diced fatty pork until the fat is released and add the meat essence, green onions and ginger.
During the stir-frying process, add peppercorns and star anise and stir-fry evenly.
Add shredded radish and stir-fry.
Fry evenly and add light soy sauce.
Stir-fry evenly and add water and vermicelli.
Sort it out and put the Yao Zhu.
Simmer over medium heat for about 12 minutes.
Blah blah blah.
Wash and mince coriander.
Add the minced coriander to the hot soup.
Arrange the radish and vermicelli on a plate.
Add MSG to the soup to enhance the freshness, and stir evenly.
Pour the soup over the radish vermicelli.