Hot and Sour Noodles
by Winter loach
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Soak the vermicelli in cold water for 20 minutes
2. Shallots, garlic slices, ginger slices
3. Wash spinach and cut into large sections
4. Add oil to peanuts, stir-fry crispy on low heat
5. Put oil in the pot, stir the scallion, ginger and garlic on a low heat, wait for it to brown slightly, pick out the onion, ginger, and garlic.
6. Enter the Pixian bean paste, stir up the red oil on a low heat, and add a little cooking wine to remove the peculiar smell.
7. Add clean water and boil on high heat, add salt, chicken essence, and bring to a boil
8. Use a tight strainer to remove the waste of bean paste, add the soaked vermicelli, bring to a boil, turn to medium and low heat to make the vermicelli mature
9. Add spinach, add vinegar after it is broken, and add vinegar just before it is out of the pot to prevent the vinegar from evaporating prematurely
10. Pour out the spinach vermicelli, add fried crispy peanuts in a bowl.
