Mix the starch with stock until it resembles a thin cream, set aside for later use.
Meanwhile, Lin Xu washed some shrimp skin, chopped some scallions and ginger, and minced a small bowl of garlic.
During the steaming process of this dish, more garlic should be added to ensure a rich garlic aroma. When fried, the taste is exceptionally good.
After boiling the vermicelli in the pot for five minutes, turn off the heat.
Once the vermicelli no longer has a white core and breaks easily when pinched, remove and drain it.
While cooking, half a pot of water was added, thinking it might be excessive, yet after cooking, only the bottom of the pot remains, showing how well it absorbs water.
Drain the vermicelli slightly and pour it into a basin.
First, drizzle in some dark soy sauce to mix with the vermicelli, allowing them to be evenly coated with color, making the skin residue's hue better and the vermicelli more visible.
