Ants on The Tree
1.
Ingredients: pea vermicelli, minced meat
Seasoning: 1 spoon of Pixian Douban, ginger, minced garlic, chopped green onion, stock
Paragraph) 1 spoon of soy sauce, 1 spoon of pepper powder
2.
Mince pork, ginger, and garlic; chop the leaves of chives; cut dried chili into sections; heat and hydrate the soup in half.
3.
Soak the pea vermicelli in cold water to soften, drain the water and set aside. (The pea vermicelli has a good taste, soaked in cold water is to keep it from sticking)
4.
Put a little oil on the fire, add pepper, chili, minced garlic, and minced ginger to explode the aroma.
5.
Then add minced meat and fry until the color changes.
6.
Push the minced meat to one side, tilt the pan slightly, put the watercress on the oily side and fry a few times before mixing.
7.
Pour the broth again.
8.
Add the soaked vermicelli and stir fry together until the soup is dry.
9.
Finally, add the dark soy sauce, sprinkle in the pepper powder, chopped green onion and stir well.
10.
Features: The color is red and bright, and the minced meat is attached to the vermicelli (like an ant crawling on a branch), which has a special flavor.