Ants on The Tree

Name: Ants on The Tree
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 2 Longkou vermicelli; 100g Pork belly; 2 each Green Red Pepper; 1 spoon Pixian Doubanjiang; 1 teaspoon salt; A handful of pepper; A teaspoon Red oil; A few pieces each Ginger garlic; 1 spoon Cooking Wine; 1 spoon Soy sauce; 2 Chives

by Yaoyao Original Food Class

4.7 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

5

Ants on the tree is one of the characteristic traditional dishes in Sichuan and Chongqing. It belongs to Sichuan cuisine and is commonly found in restaurants all over the country. Due to the differences between the north and the south and living habits, the north uses potato flour for this dish, while the south uses it more Made with mung bean vermicelli, common Longkou vermicelli

Ants on The Tree

1. Two Longkou vermicelli, cut the string, and the vermicelli can be shortened appropriately

2. Boil a pot of water, put the vermicelli in it and cook until it is nine mature, then remove the cold water quickly and set aside for later use

3. Mince pork belly, marinate with salt, cooking wine, dark soy sauce and light soy sauce for 20 minutes

4. Take out the bean paste and set aside. Cut the ginger, garlic, pepper, and green and red peppers and shallots into small pieces. I forgot to take the picture.

5. Heat the oil pan to 50% heat, add ginger, garlic and peppercorns to sauté

6. Stir fry well with bean paste and red oil

7. Add the minced meat and stir fry. If the minced meat sticks together, use a spatula to gently poke away

8. When the minced meat is charred and the fragrance overflows, add the green and red peppers and stir fragrant, and put in the right amount of boiling water. Do not put in cold water, it will affect the taste of the meat, and the pepper will also become unsightly