Chongqing Township Banquet Jianghu Cuisine-ants on The Tree (also Known As Minced Pork Vermicelli)
1.
Appropriate amount of vermicelli, stir-fry enough for a plate (a 20 cm diameter plate), and process it into a length of about 20 cm
2.
Soak in boiling water. After soaking for about a minute, the chopsticks will disperse and continue to soak, otherwise it will stick together.
3.
Soak it to two to three times the volume, and drain the water.
4.
While soaking the powder, prepare the lean pork meat with a volume of about 4✕4✕5 cm, and cut the minced meat. Ginger and garlic
5.
Ginger and garlic crushed and diced
6.
1 green onion
7.
Chopped green onion
8.
Four or five small red pickled peppers
9.
Cut one centimeter
10.
The amount of oil is enough, it can be dipped in minced meat
11.
Heat oil in a pan, add ginger, garlic, pepper, pickled pepper, and bean paste with 2 to 3 caps of mineral water, and stir fry for a taste.
12.
Add minced meat, cover one and a half for cooking wine, cover one and a half for soy sauce
13.
Stir-fried loose minced pork
14.
Add vermicelli and stir fry
15.
For about two minutes, add salt and stir-fry for one minute with a lid
16.
Chicken bouillon (or appropriate amount of broth), stir and stir until fresh
17.
Turn off the heat, add half of the shallots, stir fry at the remaining temperature to taste
18.
Serve and sprinkle with the remaining half of the shallots
Tips:
1. The effect of soaking vermicelli in boiling water is better. After soaking, it will basically mature in six or seven years, which reduces the frying time.
2. Stir-fry the minced meat and stir-fry for a long time.
3. Adding pickled peppers is just more in line with the taste of Chongqing people.
4. The vermicelli should not be fried for too long, it is easy to be dehydrated too much and become dry and difficult to chew.
5. Stir-fried vermicelli should be turned over more to prevent one side from zooming or being too dry and difficult to chew.
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