Braised vermicelli with pickled mustard greens


50 grams pickled mustard greens

200 grams vermicelli

3 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon chicken powder

1/2 teaspoon ground black pepper

1 tablespoon soy sauce

3 dried red chilies

1 small bunch green onion

1 piece ginger


1. Immerse the vermicelli in cold water for about 5 minutes, take out, rinse, drain


2. Chop the pickled mustard greens, rinse and slice the dried red chilies and green onions, shred the ginger


3. Heat a fry pan over medium heat, pour vegetable oil in the fry pan, heat the oil until shimmering, drop the ginger and red chilies in the fry pan, stir until fragrant, add the pickled mustard greens in the fry pan, stir until fragrant


4. Put the vermicelli in the fry pan, stir until even


5. Pour soy sauce in the fry pan, stir until even


6. Pour some water in the fry pan, boil until cooked through


7. Season with salt, ground black pepper, and chicken powder


8. Drop the green onions in the fry pan, stir until even


9. Serve