Ants on The Tree

Name: Ants on The Tree
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Vermicelli; 100g beef; 15g celery

by Luo Shengtang

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Ants go up to the tree to be Sichuan cuisine. Not many people seem to know it. In fact, this is a very delicious dish. The biggest feature is that it is served with a pinch of noodles that soak up the soup. The top is covered with minced beef. Coiled on the rice, the rice instantly turns red. Use chopsticks to poke a large mouthful of rice and vermicelli into your mouth. It is slightly spicy and has a little tingling fragrance. The thick beef flavor and soft vermicelli taste turn the mouth into a richness. Party, a simple low-cost dish can bring you such enjoyment, what else?
You may know that this dish is more fan version, in fact, there is also a vermicelli version. The first version is made by soaking soft fans. The advantage is that it absorbs more soup. The second version is that the dried noodles are soaked and then baked. This is similar to the fans, according to personal preference. The third version is to deep-fry the dried noodles or dried vermicelli, then deep-fry it, and then it will become thick and white once it is fried, and then it will be cooked in the soup, so that the texture should be the best, soft and glutinous. And it’s more odorous than usual, but it’s more troublesome because of the oil, so it’s just for your reference. The last version is my own, because I have frozen fresh vermicelli at home, so I used this. The fresh vermicelli has not been dried, and the taste is very meaty, so it is very delicious. Here is just a personal opinion, as for what you like Looks like, you have the final say.

Ingredients

150g Vermicelli
100g Beef
15g Celery

Ants on The Tree

1. Prepare the required ingredients

2. Finely chop beef, finely chop celery and ginger, finely chop Pixian watercress and set aside

3. Pour a little oil in the pan and stir the ground beef until cooked

4. Take out the minced beef and chop finely on the chopping board, the finer the better

5. Stir finely chopped beef with minced ginger and stir-fry until crisp, then add bean paste

6. Stir the bean paste on low heat to get the red oil, add the rice wine and soy sauce to sauté

7. Add appropriate amount of hot water, add sugar and pepper oil to a boil

8. Boil the fresh vermicelli with boiling water in advance, then put it in the soup and bring to a boil, medium and low heat for three minutes, then put the chopped celery pellets out of the pot.