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

Sauteed Vermicelli with Spicy Minced Pork

Introduction:

"Chongqing, cold winter. At night. I cooked some white porridge for myself, and made an ant tree with green pollution-free fans from my friends. We used onion, ginger, garlic, Pixian bean paste and sugar, but we didn't put soy sauce and vinegar. If you like, you can also put other spices. "

Production steps:

Step 1: soak the vermicelli in cold water.

Step 2: Chop pork into minced meat, mix starch, cooking wine, salt and pepper.

Step 3: dice the onion and green pepper.

Step 4: cool the oil in a hot pan, add a spoonful of Pixian bean paste after the oil is hot, and stir fry the red oil over low heat.

Step 5: pour in minced meat and stir fry until cooked. Pour in onion, ginger and garlic and stir fry.

Step 6: add water and bring to a boil.

Step 7: spread the soaked vermicelli on the minced meat and bring to a boil.

Step 8: turn to low heat, cover and simmer for 5 or 6 minutes.

Step 9: collect the juice over high heat, turn off the heat, pour in green pepper granules, mix in chicken essence and sugar, and stir well.

Materials required:

Pork: moderate

Fans: right amount

Green pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pixian Douban: moderate

Pepper: right amount

Sugar: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: PS: 1, no other spices, only Pixian Douban, taste good. You can add soy sauce and vinegar if you like. 2. There is no salt, because Douban is already very salty. 3. Douban must be small fire fried red oil, fire on the paste. 4. The amount of water to master, fans will drink, less water is easy to paste the bottom of the pot. 5. Spreading vermicelli on minced meat can prevent vermicelli from sticking to the pot. Cold winter, a very simple dish, ants on the tree.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ma Yi Shang Shu