How to Prepare a Delicious Clay Pot Seafood Vermicelli?

Q: Can I replace beef tendon balls with another ingredient?
A: Yes, you can use fish balls or meatballs as alternatives.

Q: Is it necessary to soak the vermicelli for half an hour?
A: Soaking helps soften the vermicelli and shortens cooking time, but you can adjust the soaking time based on the vermicelli type.

Q: Can I make this dish without a clay pot?
A: Yes, while a clay pot retains heat well, you can use a regular pot, though the cooking time may vary slightly.

Clay Pot Seafood Vermicelli


  • 5 Prawns
  • 300g Clams
  • 1 bunch of Vermicelli
  • 10 strands of Kelp
  • 200g Enoki Mushrooms
  • 10 Quail Eggs
  • 5 pieces of Tofu Puffs
  • 1 small bunch of Tofu Skin
  • 3 Green Vegetables
  • 6 Beef Tendon Balls (Chao Shan style)
  • 5 Green and Red Peppers
  • 5 cloves of Garlic
  • A bit of Green Onions and Ginger
  1. Chop green onions, ginger, and garlic. Heat oil in a pan and fry Sichuan peppercorns until fragrant. Remove the peppercorns, leaving only the flavored oil.
  2. Sauté the green and red peppers with the chopped onions, ginger, and garlic. Set aside.
  3. Add your preferred ingredients to the pot. Soak vermicelli for half an hour beforehand. Add vermicelli and green vegetables last.
  4. Add the previously sautéed chili and garlic mixture, along with light soy sauce, salt, and oyster sauce.
  5. Bring to a boil over high heat, then reduce to a simmer.
  6. Once boiling, add the vermicelli and green vegetables.
  7. Remove from heat and serve. If you like it spicy, add some chili sauce for extra flavor.
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  • Rich in protein from seafood and beef tendon balls.
  • Contains dietary fiber from vegetables and vermicelli.
  • Low in saturated fats.
  • Good source of essential vitamins and minerals.