The practice of stewing is similar to that of stewing and boiling. Both Soup and vegetables are cooked together. Generally, the main ingredients of stew are relatively fresh and tender, or clinker. Stewed dishes should not be cooked for a long time, nor should they be seasoned with heavy color and taste. The Soup color should be clear, and the taste of dishes should be salty and fresh.

Ingredients

1 towel gourd
100g vermicelli
1 tbsp oil
5g salt
Right amount of onion
2 sauce bones

Directions

Step 1
"Sauce bone" with sauce
Step 2
Peel towel gourd, wash and cut into strips
Step 3
Soak the vermicelli with water in advance
Step 4
Hot oil, fried scallion flower
Step 5
Put in the sauce bone
Step 6
Add water
Step 7
Put in the puffed vermicelli
Step 8
Bring to a boil and cook for 1-2 minutes
Step 9
Add towel gourd strips
Step 10
Season with salt, cook for 2 minutes and turn off the fire
Step 11
Take out the pot and put it on the plate, and then serve