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

Sauteed Vermicelli with Spicy Minced Pork

Introduction:

"I have a very bad habit. You will know after reading the finished product of this dish. I'd better say it myself. Many times I forget to smoke. This dish, if not forgotten, should be much more beautiful. Carrots are yellow, I rarely sell yellow carrots, but what my family grows is that I like red carrots, and the color of cooking is more beautiful. "

Production steps:

Step 1: mince the lean meat

Step 2: marinate with salt and cooking wine for 10 minutes

Step 3: soak the vermicelli in cold water

Step 4: cut onion, ginger and garlic

Step 5: cut diced carrots and celery

Step 6: burn oil in a pan

Step 7: heat the oil and stir fry the minced lean meat until it turns white

Step 8: stir fry ginger, garlic, onion, carrot and celery for one minute

Step 9: add a small bowl of water and put in the vermicelli

Step 10: boil slightly, add salt, turn over the big fire to collect the juice, and then out of the pot

Materials required:

Fans: 200g

Lean pork: 50g

Carrot: 50g

Celery: 50g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Note: add some soy sauce to color the finished product better. If the minced meat is served, stir fry the vermicelli, and then add the minced meat, the minced meat will stick to the vermicelli and eat better

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ma Yi Shang Shu