Exclusive Pumpkin Cooked Vermicelli

Name: Exclusive Pumpkin Cooked Vermicelli
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Sweet pumpkin and chewy sweet potato vermicelli simmer with bouncy beef balls in a light broth, a comforting Teochew-style dish where natural sweetness meets savory depth.

1 hrNewEasy Hot Dishes Boil Original

Instructions

1
Wash the lean meat and cut it into slices, then evenly coat with an appropriate amount of cornstarch and peanut oil, and set aside.
2
Wash the baby pumpkin, remove the seeds, and cut it into pieces.
3
Set the beef meatballs aside.
4
Soak the pink fungus in advance and set aside.
5
Heat oil in a pan and stir-fry the baby pumpkin.
6
Add an appropriate amount of water.
7
Boil over high heat until the baby pumpkin is about 70-80% cooked.
8
Add the beef meatballs and boil on high heat for about 5 minutes.
9
Halfway through, transfer the pumpkin soup to a soup pot and season with a little salt.
10
Put in the powder stick.
11
Add an appropriate amount of lean meat.
12
Boil over high heat until cooked through.
13
Add chopped green onions and crispy garlic just before taking it off the heat.
14
Finished product.
15
Finished product.
16
Finished product.