Wineshark Weekend Cooking - Chinese Marrow with Mung Bean Vermicelli and Dried Shrimps in Clay Pot 節瓜蝦米粉絲煲

Ingredients (for 4):

• Chinese marrow - 1
• Shiitake mushroom - 5
• Dried shrimps - 3 tbsp
• Mung bean vermicelli - 80g
• Chicken stock - 100ml
• Ginger - 5 slices
• Garlic - 6 cloves

Procedures:

1. Soak the dried shrimps till softened, retain the water.

2. Soak the shiitake mushroom till softened, retain the water.

3. Soak the vermicelli in water to soften. 

4. Cut the ginger into slices, smash the garlic.

5. Use a spoon to scrub the surface of the Chinese marrow, then cut into thin shreds.

6. Cut the shiitake mushroom into slices.

7. Heat the pot with oil, then add in the ginger and garlic to stir-fry until fragrant.

8. Add in the dried shrimps and continue to stir fry until fragrant.

9. Add the Chinese marrow and stir fry until softened.

10. Add in the soaking water and chicken stock.

11. Add in the shiitake mushroom and vermicelli to cook.

12. Season with some salt and serve.