Ants on The Tree

Name: Ants on The Tree
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 roll Vermicelli (dry); 100g Pork belly; 1 tablespoon Doubanjiang; one slice ginger; 3 pcs Red chili; 2 cloves garlic; 1 tablespoon Cooking Wine; 2 pieces Shallots; 30g Vegetable oil; 1 tablespoon Soy sauce; 1g pepper; 2g Chicken Essence

by One spoon sugar baking studio

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Ants on the tree is a traditional Chinese dish. The main ingredients are vermicelli (vermicelli) and minced pork. The taste is light, smooth and delicious, and the color is bright red. The minced meat is attached to the vermicelli (the shape is like an ant crawling on the branch), and the food has a different flavor. The dish is named after the shape, the ants are minced meat, the tree is vermicelli, and the image is lifelike. The vermicelli of this dish is oily, soft and tender, the meat foam is fragrant and tender, and the flavor is unique. It is the top grade of home cooking.

Ants on The Tree

1. Soak the dried vermicelli in warm water for about half an hour

2. Mince pork belly, shallots, ginger, garlic, and red pepper and set aside

3. Pour vegetable oil into the pot, preheat the oil, add minced ginger, minced garlic, and scallion to fragrant (note that the oil temperature should not be too high, the minced garlic is easy to paste), add bean paste and stir fry until fragrant

4. After sauteing the spices and bean paste, add minced meat and stir fry

5. Add a bowl of water, add salt, cooking wine, light soy sauce and stir fry (note that the bean paste is salty and the salt should be less)

6. Add the soaked vermicelli and stir fry until the juice is collected, taking care not to mash the bottom

7. Finally, sprinkle chicken essence and pepper, add small red peppers and spring onions and stir-fry evenly to start the pan.

Tips:
1. Whether you use vermicelli or vermicelli, you must soak first, if you use cold water for a longer time;
2. Because it is saltier to add bean paste, you should put a little less salt;
3. When the juice is collected, the bottom is easy to paste, the firepower should not be too large, and the stir-fry should be kept.