Materials:
Ingredients: 500g of wax gourd (peeled and peeled), 50g of dried vermicelli, and 0/00g of lean slices/kloc.
Ingredients: 5g of ginger, 5g of onion, 0g of coriander10g, 5g of salt and 300g of water.
The following are the production steps:
1, peeled wax gourd, cotton removed and cut into small pieces for later use.
2. Soak the vermicelli in water until it becomes soft.
3. Slice the lean meat for later use.
4. Put oil in a hot pot and cool, add ginger slices and shallots and saute until fragrant.
5. Add lean meat sauce and fry until it changes color.
6. Add a proper amount of water, add melon slices, boil over high heat and simmer for 20 minutes.
7. Add fans and cook for 5 minutes.
8. Season with salt and chicken essence and sprinkle with coriander.
Tips:
Winter melon vermicelli soup should not be cooked for too long, otherwise the winter melon will paste.
If you like thick soup, you can add some water to thicken it.
If you want the soup to be light, you can cook lean meat slices first to remove blood.