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

Sauteed Vermicelli with Spicy Minced Pork

Introduction:

"The first thing I ate was made by my friends. I felt delicious, so I learned that" ant on the tree "has the characteristics of less raw materials, less ingredients, low price and convenient cooking. Its reputation in Sichuan cuisine is second only to that of huiguorou. It not only often appears on ordinary people's tables, but also is the basic variety on the menu of small and medium-sized restaurants. The "ant on the tree" is placed on a white plate. The long and thin vermicelli are suffused with red light, and the red minced meat is interspersed with them. It's really like the industrious worker ants climbing on the crystal clear branches. Use chopsticks to gently pick up a chopstick and put it into the import. The moistening of vermicelli and the crispness of minced meat are well integrated. The spicy and fresh fragrance complement each other. It's suitable to serve with wine and rice

Production steps:

Step 1: soak dry powder strips. Soak dried vermicelli in warm water until soft and transparent; chop pork, Pixian Douban, ginger and garlic, and cut green onion.

Step 2: cook the vegetable oil, stir fry Pixian Douban and ginger powder, add pork and fresh soup, add vermicelli and cook for three minutes, sprinkle with scallion and monosodium glutamate.

Materials required:

Pork: (half fat and half lean)

Dried vermicelli: right amount

Pixian Douban: moderate

Ginger: moderate

Scallion: right amount

Garlic: right amount

MSG: right amount

Note: you can also tick a little vinegar, sprinkle a small amount of pepper powder

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ma Yi Shang Shu