Silverfish and Pickled Mustard Greens Vermicelli Soup

Name: Silverfish and Pickled Mustard Greens Vermicelli Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece pickled vegetables; to taste Silverfish; 1 piece Scallion; 2 cloves Garlic; to taste fans; 2 tbsp light soy sauce; to taste Vegetable oil; to taste Salt; to taste Sesame oil

A tangy, savory soup pairing tiny silverfish with shredded pickled mustard greens and glass vermicelli, balancing sour fermented brightness with delicate seafood sweetness.

20 minNewEasy Soups Stew Sour & Savory

Instructions

1
Slice the garlic.
2
Cut the green onions into rings.
3
Cut the pickled vegetables into shreds.
4
Rinse the silverfish in clean water once.
5
Add an appropriate amount of vegetable oil to the pan and sauté the garlic slices until fragrant.
6
Add the pickled vegetables and stir-fry.
7
Add two spoons of light soy sauce.
8
Stir-fry for four to five minutes until the pickled vegetables are cooked and soft.
9
Add an appropriate amount of water.
10
Rinse the vermicelli and put it into the pot, bring to a boil over high heat.
11
After boiling, add the silverfish.
12
Add an appropriate amount of salt, bring to a boil, and cook until the whitebait changes from transparent to white.
13
Sprinkle with chopped green onions, add an appropriate amount of sesame oil, and turn off the heat.
14
Finished product image, sour and fresh taste.