Minced Pork Vermicelli
by Scarlett
Favorite
Difficulty
Easy
Time
10m
Serving
3
"Ants go up the tree", are you afraid to hear the name? In fact, it is a famous dish in Sichuan. There are no ants in the ingredients. It is also called "minced meat fans" because the fried fans will stick to the minced meat. When the fans are picked up with chopsticks, I thought it was. It's like ants, so it got this name. Although the name is not so good, the fans have good taste, can absorb the taste of various delicious soups, and the fans themselves are soft and smooth, refreshing and pleasant, so they taste very delicious. Don't underestimate this dish, you think there are only a few common ingredients, but it is often used as a dish for chefs.
Since it is a popular Sichuan cuisine, the taste of each person's cooking varies from person to person, so it's good to have it according to your own taste. I love to eat fans, but I don't like it too spicy, so I made some small changes to make a version of "Ant on the Tree" that I like. Let's try it together.
First of all, we must choose the main ingredient, generally Longkou vermicelli is used. This kind of vermicelli has greater toughness, is not easy to break, and is not easy to paste. The taste is more tender and delicious, smooth and wear-resistant; secondly, tempeh and chili oil are used instead of Pixian Douban. Sometimes I feel that Pixian Doubanjiang tastes a little bit stronger, but the flavor of tempeh is more unique, and a little bit of red chili oil is added to keep it from the main theme of Sichuan cuisine; the last is fried vermicelli, which is said to be fried vermicelli, in fact, Firstly, we have to boil the broth, that is, stir-fry the minced meat and add some broth (I used big bone broth) to make the broth richer; add the vermicelli and cook for a minute to allow the vermicelli to fully absorb the soup The taste of the juice, stir fry at the end, the fans will not become rotten due to the long stir-frying time; please remember to save a little bit of the soup when you are out of the pot, because the fans will keep the soup, so as to avoid the fans after the table is served. Adhesion affects the taste of dishes.
After these steps, my improved version of "Ants on the Tree" is out. The vermicelli has a bright red color, tender pork, green onions, slightly spicy taste and delicious flavor. It is really good.
Since it is a popular Sichuan cuisine, the taste of each person's cooking varies from person to person, so it's good to have it according to your own taste. I love to eat fans, but I don't like it too spicy, so I made some small changes to make a version of "Ant on the Tree" that I like. Let's try it together.
First of all, we must choose the main ingredient, generally Longkou vermicelli is used. This kind of vermicelli has greater toughness, is not easy to break, and is not easy to paste. The taste is more tender and delicious, smooth and wear-resistant; secondly, tempeh and chili oil are used instead of Pixian Douban. Sometimes I feel that Pixian Doubanjiang tastes a little bit stronger, but the flavor of tempeh is more unique, and a little bit of red chili oil is added to keep it from the main theme of Sichuan cuisine; the last is fried vermicelli, which is said to be fried vermicelli, in fact, Firstly, we have to boil the broth, that is, stir-fry the minced meat and add some broth (I used big bone broth) to make the broth richer; add the vermicelli and cook for a minute to allow the vermicelli to fully absorb the soup The taste of the juice, stir fry at the end, the fans will not become rotten due to the long stir-frying time; please remember to save a little bit of the soup when you are out of the pot, because the fans will keep the soup, so as to avoid the fans after the table is served. Adhesion affects the taste of dishes.
After these steps, my improved version of "Ants on the Tree" is out. The vermicelli has a bright red color, tender pork, green onions, slightly spicy taste and delicious flavor. It is really good.
