Ants on The Tree

Name: Ants on The Tree
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Rice noodles; 50g Pork filling; 10g Cooked lard; 40g Rapeseed oil; 40g Red Oil Douban; 15g Red soy sauce; 2g chopped green onion; a little Pepper noodles; 300g Soup

by Tail's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In "The Story of the Sahara", Sanmao, who lives in the desert, cooks a Chinese dish for Jose-"Boiled Chicken Soup for Fans". Sanmao picked up a fan with his chopsticks and said mysteriously: "This, it's called'rain'. It is the first rain in spring. It fell on the high mountains and was frozen one by one. It’s not easy to buy a bunch of rice wine and sell it in bunches after going back to the mountain!" The second time was to make "Ants on the Tree". The vermicelli was fried in a pan and sprinkled with minced meat and juice. Sanmao once again used her imagination and said to Jose, "This is the kind of nylon thread you fish. The Chinese processed it to become white and soft." The third time was sandwiched with spinach in the "zygote pie". The meat was minced as a filling for pie, and it turned out to be the legendary "shark's wing", that is, shark fin.
Ordinary fans can make such colorful changes in Sanmao's life, which is the charm of Sanmao. In Sanmao's view, the meaning of food is not to eat, but to create. She treats cooking as an art, adding her own imagination between the main ingredients and auxiliary materials, so that an otherwise ordinary dish has a different taste.
Ants on the tree is a rare dish named after the shape in Sichuan cuisine. The operation is quite simple, but it is not easy to make it well. The secret is that the minced meat must be fine and not too much oil, so that the minced meat will stick to the vermicelli after being fried, and it will look like an ant on the tree. If the minced meat is too thick, it can only be called "rotten meat vermicelli" but not "ant on the tree".

Ingredients

Ants on The Tree

1. Soak the vermicelli in cold water for 30 minutes

2. Put the oil in the pot on high fire. After the oil is refined, turn off the heat and cool down. When the oil temperature is about 30% hot, add the red-oiled bean curd and stir-fry until the oil is red and bright.

3. Pour out the red oil for later use

4. In a separate oil pan, add cooked lard and minced pork, fry the minced meat until it is scattered, and fry the water vapor and light oil.

5. Add red oil to the meat, add soy sauce, soup, salt, pepper noodles, and bring to a boil

6. Join the fans and the fire is going to boil. Collect the dried soup on a low heat, put it in the pot, and sprinkle with chopped green onion.

Tips:
1. This is a modified version of ants climbing trees. The normal practice is to cut flowers with garlic sprouts instead of chopped green onions. In addition, red-oiled watercress is used to refine the red oil instead of directly fried with Pixian watercress. It is also because my daughter does not like the way the pepper skin of the watercress sticks to the vegetables.
2. Longkou mung bean vermicelli is best for vermicelli, which is more chewy and resistant to cooking. It must be soaked in cold water, and the soaking time should not be too long, otherwise the vermicelli will be too soft and not chewy during cooking.
3. The minced meat should be very fine, and the minced meat should be stir-fried. "Ant on the tree" is named after the minced meat sticks to the vermicelli when it stirs up the fans and looks like an ant on the tree. If the minced meat is too thick, it will not stick to the vermicelli easily.