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.


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


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