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

Sauteed Vermicelli with Spicy Minced Pork

Introduction:

"Ants up the tree" is one of the traditional Sichuan dishes. After cooking, the main ingredients, vermicelli and minced meat, make the vermicelli inhale the fresh flavor of meat, which makes the mouth smooth and delicious. "

Production steps:

Step 1: cut the soaked vermicelli into three sections

Step 2: prepare the minced meat

Step 3: Chop Pixian Douban sauce, chop onion, ginger and garlic

Step 4: stir fry the minced meat after the oil is hot

Step 5: stir fry minced meat until white, add cooking wine and bean paste

Step 6: stir the bean paste into red oil, then add the onion, ginger and garlic (put the onion in half)

Step 7: stir fry until fragrant and add June fresh, soy sauce and salt

Step 8: pour in some water

Step 9: stir fry the vermicelli after boiling

Step 10: stir fry the vermicelli soft and transparent. After the water is inhaled by the vermicelli, add the remaining green onion and black sesame and stir fry evenly

Step 11: put it in a bowl and enjoy

Materials required:

Mung bean vermicelli: 100g

Minced pork: 80g

Oil: right amount

Cooked black sesame: right amount

Scallion: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Pixian bean paste: a spoonful

Cooking wine: moderate

Salt: right amount

June fresh soy sauce: right amount

Veteran: a little

Note: the vermicelli section is for easy to take down and stir fry after eating, so as to avoid sticking to the pan

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ma Yi Shang Shu