| Vermicelli with Preserved Beancurd |
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Ingredients
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| 160 grams of minced pork | 2 pieces of shallot | | 1 tsp of chopped garlic | 1 tbsp of chopped parsley | | 1 pack of vermicelli | 1/2 cup of chicken stock |
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Seasoning
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| Sauce: | 3 pcs of preserved beancurd | | 3 tsp of sugar | some sesame oil and chopped chili | | 2 tbsp of water | |
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Marinade
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| Some soy sauce | Some Sugar |
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Cooking Method
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| 1. | Marinate minced pork with marinade for 5 minutes. Soak vermicelli, rinse and absorb water | | 2. | Sautee shallot in 1 tbsp of oil, add in vermicelli, pour in chicken stock. Add some soy sauce and pepper. Remove from fire and place in a dish. | | 3. | Sautee garlic and minced pork in 2 tbsp of oil, add in preserved beancurd and other sauce ingredients. When pork is done, put on top of vermicelli. |
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