Minced pork and vermicelli(rou ding fen si )

Minced pork and vermicelli

Introduction:

"A classic home dish, minced pork and vermicelli"

Production steps:

Step 1: materials ready

Step 2: soak the vermicelli in cold water for a while (don't soak for too long, you can take it out when it's soft)

Step 3: dice pork

Step 4: dice green onion, ginger, garlic and pepper

Step 5: heat the oil in the pan, add Diced Pork and stir fry

Step 6: stir fry until the color of the diced meat turns white and the oil comes out. Add the diced onion, ginger, garlic and pepper and stir well

Step 7: add the bean paste

Step 8: add the soy sauce and cooking wine, stir well

Step 9: pour in 200ml water and bring to a boil

Step 10: put in the soaked fans

Step 11: stir with chopsticks to make the vermicelli fully contact with the sauce

Step 12: after the juice is almost collected, add the scallion and coriander

Materials required:

Mung bean vermicelli: 120g

Pork: 150g

Jiang: 3G

Garlic: 2 cloves

Millet pepper: 2

Shallot: a little

Coriander: a little

Soy sauce: 1 tbsp

Bean paste: 2 / 1 tbsp

Cooking wine: 1 tbsp

Note: 1. It's best to choose mung bean vermicelli, sweet potato or potato starch is too human, and it's not easy to disperse when stir frying; 2. Vermicelli should be soaked in cold water, and the soaking time should not be too long, because it will have to be boiled for a while, and the water absorption capacity will drop if the soaking time is too long, so it can be fished out if the soaking is soft.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Ding Fen Si