Casserole Minced Pork and Vermicelli Casserole
1.
Soak the vermicelli in warm water, slice mushrooms, mince pepper, onion, garlic, and celery leaves separately, wash the coriander head
2.
For fans of Microsoft, stir in some light soy sauce, dark soy sauce and June fresh, a little oil for use
3.
Heat the wok into the oil and heat, add onion and minced garlic and stir fragrant, add part of Hangzhou pepper and Sichuan pepper to continue fragrant
4.
Add mushrooms, coriander and celery and continue to fragrant
5.
Add appropriate amount of water to a boil, add a portion of light soy sauce, dark soy sauce, June fresh, chicken broth and oyster sauce to season, simmer for 1 minute and pick out the coriander head.
6.
Add the vermicelli and stir evenly until the vermicelli is broken and the soup is thick
7.
The fried vermicelli is put into a container for later use
8.
Heat up another pot, add another part of minced garlic, stir fragrant, add Hangzhou pepper and Sichuan pepper and stir fry until fragrant
9.
Add minced meat and stir fragrant, add a little June fresh and light soy sauce, a little dark soy sauce to taste, stir-fry evenly, pour out the pan and add to the vermicelli and mix well.
10.
Finished picture
Tips:
Stir in the soy sauce for the vermicelli in advance to make the vermicelli easier to color, and stir in a little oil to make the vermicelli more oily and tenacious.
Stir-fry minced meat with oil to increase the aroma of mushrooms, which is essential
