Shrimp Oil Chinese Cabbage and Vermicelli Stew
Don't throw away the shrimp heads when peeling shrimp; they are an incredible match with Chinese cabbage. It's best to use fresh shrimp, as they produce more shrimp oil.
Materials
| Chinese cabbage leaves | 8 pieces |
| Vermicelli | 1 small handful |
| Shrimp | 15 pieces |
| Garlic cloves | 4 cloves |
| Salt | A pinch |
| Chicken essence | Half a teaspoon |
| Sesame oil | 1 drop |
| Scallion | 1 small section |
| Ginger | 2 slices |
How To Make
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Chop the Chinese cabbage into sections.
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Add a small amount of oil to the pot, toss in the fresh shrimp heads, and sauté on low heat while pressing them down with a spatula.
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Add chopped scallions, ginger slices, and minced garlic to release their aroma. Pour in an appropriate amount of hot water and, once boiling, remove the shrimp heads.
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Add the chopped cabbage and vermicelli, cover, and simmer on low heat.
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Add salt and chicken essence, keeping an eye on the liquid in the pot to ensure it doesn't dry out. Once the vermicelli is transparent, it's ready to serve.
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Sprinkle some cilantro and sliced chili on top before serving. This fragrant dish pairs wonderfully with rice, steamed buns, or noodles.
