Sauteed Vermicelli with Spicy Minced Pork(ma yi shang shu )

Sauteed Vermicelli with Spicy Minced Pork

Introduction:

"It was strange when I first saw the name of" ant on the tree "a long time ago. I specially ordered it to have a look. It turned out to be minced meat and fans. I really admire the person who named it. It's so creative. This version was learned from Lao Yang's kitchen."

Production steps:

Step 1: soak the fans in advance and soak them soft. Don't take too long.

Step 2: dice carrots, preferably smaller ones.

Step 3: chop the pork and set it aside. The minced meat should be 4:6 fatter and thinner.

Step 4: heat the oil in a frying pan, saute shallot and ginger powder, then stir fry with soy sauce.

Step 5: add minced meat and carrots, stir fry until minced meat changes color.

Step 6: add the stock (you can use chicken essence to hot water instead) and bring to a boil.

Step 7: put in the vermicelli and collect the juice quickly.

Step 8: put monosodium glutamate and sesame oil on the plate.

Materials required:

Fans: 100g

Pork: 150g

Carrot: half

Onion and ginger: right amount

Red soybean paste: 1 tbsp

Sugar: 1 teaspoon

Soup: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: 1, fans can be a little soft bubble, bubble for a long time will be fuzzy. 2. You can put more red soybean paste. I dare not put more because my daughter doesn't eat spicy food. 3. It's better to put some red pepper in it. 4. It is said that sweet potato powder is also delicious. Try it next time.

Production difficulty: unknown

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Ma Yi Shang Shu