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

Sauteed Vermicelli with Spicy Minced Pork

Introduction:

Production steps:

Step 1: oil the pan. When it is 30% hot, pour in the old Ganma Douchi, tear up the dried Chaotian pepper, and stir fry the ginger until fragrant. People who like garlic can put some garlic powder in moderation.

Step 2: add the pork stuffing and stir fry until it's hard. Add some soy sauce and stir fry. Add more water.

Step 3: when bubbling, put in the vermicelli, wait for the water to boil, and then cook for 5 minutes (I use potato powder, which is crystal clear). Turn off the fire. Put coriander.

Materials required:

Pork stuffing: small amount

Coriander: a little

Laoganma Douchi: 1 spoonful

Ginger: right amount

Red pepper: how many

Old style: moderate

Note: 1, dry red pepper good tear, so there will be no smell. 2. Because I put Laoganma and Laochou, both materials have salt, so people with light taste can no longer put salt. Advocate less salt. 3. Put coriander in the end to keep the flavor of the dish.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ma Yi Shang Shu