1, fresh scallop clean, drain water, pour into the pot, open fire until the opening, take the meat and spare;
2, the acid cowpea rinses clean, chopped to spare (the sour taste salty sour cowpea, needs to soak in advance for a while);
3, pickle, chopped garlic and ginger;
4, sweet potato vermicelli boiled, soaked in hot water until no hard core, shower, drain;
5, from the pan, hot oil, the next into the pickle, ginger and garlic and stir fry;
6, the acid cowpea stir fried acid smell;
7, add noodles into the soup or hot water;
8, boiled down into shellfish and seasoned with salt, white pepper and a little sugar.
9. Sprinkle shredded cilants on the pot.
Hint of hot and sour powder
1, can also use sauerkraut to replace acid cowpea.
2, the amount of acid pickled cowpea and according to their degree of eosinophilic spicy, spicy food can also add fresh capsicum;
3, in the hot pot in acid cowpea fully stir fry, acid flavor will be fully released;
4, other shellfish, shrimp or meat can be used instead of shellfish.
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