Classic Sichuan cuisine(jing dian chuan cai ma yi shang shu )

Classic Sichuan cuisine

Introduction:

Production steps:

Step 1: fans are soft.

Step 2: cut the meat into small pieces.

Step 3: slice garlic and ginger, cut scallion into sections.

Step 4: heat the oil in the pan, add in the onion, ginger and garlic and stir fry until fragrant.

Step 5: add minced meat and stir fry.

Step 6: add the bean paste and stir fry the red oil.

Step 7: add water to the pan and sugar.

Step 8: put in the vermicelli and pour in the soy sauce.

Step 9: add salt and collect the juice.

Step 10: load the plate and sprinkle with scallions.

Materials required:

Fans: 50g

Edible oil: 10g

Soy sauce: 10g

Pixian bean paste: 10g

Sugar: 5g

Salt: 10g

Meat: 20g

Water: 100g

Garlic: 10g

Ginger: 10g

Scallion: 10g

Note: fans need to soak in advance, otherwise it will affect the taste, and it is not good when time is short or time is over.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jing Dian Chuan Cai Ma Yi Shang Shu