Hot and Sour Noodles
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Soak the sweet potato vermicelli in warm water for half an hour
2. Cut some favorite side dishes
3. Cut some chives, coriander, garlic froth and capers
4. Put the scallion, coriander, garlic froth into a bowl, add 2 tablespoons of chili oil, 1 tablespoon of spicy beef sauce, 1 tablespoon of Laoganma, 1 tablespoon of pepper noodles (mixed pepper and peppercorns and stir-fry in a wok over medium-low heat Just roll the incense into pieces, it’s best not to use the prickly ash powder that is sold, which is not spicy)
5. Then add 2 spoons of Weijixian soy sauce, 2 spoons of vinegar or balsamic vinegar, 1 spoon of pepper, 1 spoon of chicken juice, a little oyster sauce, a little sugar, a little sesame oil, a little salt
6. Pour the bottom oil into the pot, add the green onion, ginger, dried chili and stir fry until fragrant
7. Add a spoonful of Pixian bean paste
8. Stir-fried red oil
9. Put an appropriate amount of broth or water and boil for two minutes
10. Then change the pot to filter out the residue (you don’t need to change the pot without straining the residue)
11. Add the soaked vermicelli and side dishes, cook out of the pot and pour into the mixed sauce bowl
12. Finally, put in the cut capers and cooked peanuts, the finished picture
13. Finished picture
