Clay Pot Seafood Vermicelli
Ingredients:
- 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
Instructions:
- 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.
- Sauté the green and red peppers with the chopped onions, ginger, and garlic. Set aside.
- Add your preferred ingredients to the pot. Soak vermicelli for half an hour beforehand. Add vermicelli and green vegetables last.
- Add the previously sautéed chili and garlic mixture, along with light soy sauce, salt, and oyster sauce.
- Bring to a boil over high heat, then reduce to a simmer.
- Once boiling, add the vermicelli and green vegetables.
- Remove from heat and serve. If you like it spicy, add some chili sauce for extra flavor.
Nutrition:
- 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.