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

Sauteed Vermicelli with Spicy Minced Pork

Introduction:

Production steps:

Step 1: a pack of fans ready

Step 2: soak the vermicelli in cold water and drain

Step 3: wash beans, drain and dice, dice carrots and prepare minced meat.

Step 4: stir fry red oil with Pixian bean paste

Step 5: after frying out the red oil, add the minced meat to make it white, then add shredded ginger.

Step 6: add carrots and stir fry until fragrant. Add a small spoonful of sugar.

Step 7: add the dried vermicelli

Step 8: stir fry the beans (note here: the beans are not easy to fry, you need to stir fry the beans first, and then put in this step) and then put in a small bowl of water. (the amount of water depends on the amount of food) don't get the vermicelli to the bottom of the pot when stir frying, otherwise it will paste the pot! When the water is almost dry, put sesame oil and chicken essence into the pot!

Step 9: get out of the pot

Materials required:

Fans: right amount

Minced pork: right amount

Carrot: right amount

Beans: right amount

Shredded ginger: right amount

Bean paste: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Precautions: 1. Don't stir fry Pixian Douban sauce too high, so as not to paste the pot. 2. Because I put beans in the ingredients, and most gourmets use green pepper as the ingredients. I think the taste of beans is crisp and sweet, which is more delicious. Of course, you need to stir fry incense before you use it as an ingredient. 3. Stir fry the vermicelli slowly over low heat and turn them frequently to avoid the vermicelli sticking to the bottom of the pot. 4. Don't put too much water at the beginning, put it slowly first.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ma Yi Shang Shu