Name: Minced Pork Vermicelli Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Minced meat; 1 bundle Rice noodles; 1/2 tbsp Minced garlic; 1/2 tbsp ginger; 1 tbsp Minced red pepper; 1 tbsp Minced orange pepper; 1 tbsp Minced green pepper; 1 tbsp Scallion; 3 tablespoons Green onion; 1 tbsp Soy sauce; 1/2 tsp Sugar; 1/4 tsp pepper; 1 tbsp White wine; 1 tbsp Rapeseed oil; 2.5 tbsp Fried Pork Sauce; 1/2 tbsp sesame oil

Minced Pork Vermicelli Pot

1. Steam the vermicelli first, about 15 minutes;

2. Chop minced garlic and minced ginger, and dice chili and chives;

3. About 100 grams of minced meat, put in a bowl, put 1 tbsp light soy sauce, 1/2 tsp sugar, 1/4 tsp pepper, 1 tbsp white wine, and then add 1 tbsp vegetable oil, then stir well , Let stand for about 20 minutes;

4. Put the bottom oil in a clay pot, heat it over a medium heat, add the minced meat to continuously disperse and evenly, do not let the meat become a ball, stir until the bottom of the pot has a burnt feeling;

5. Poke the meat around, leaving a space in the middle, add minced garlic, minced ginger and green onion. Because the chili will be used later, it is not spicy, so add about 1 tsp of chili crumbs and stir in the middle to fragrant. Stir evenly and sauté;

6. Then turn the meat in the pot around and leave a space in the middle, and pour in the fried meat sauce (from 1 tbsp rice wine, 2 tsp pepper, 3 tbsp light soy sauce, 3 tbsp sweet noodle sauce, 1 tsp Zhuhou sauce, sugar 1 tsp) 2.5 tbsp, saute until frothy;

7. Stir-fry evenly;

8. Add about 1/2 bowl of hot water to the noodles, add the steamed vermicelli, cook for a while, use chopsticks to scatter the vermicelli, sprinkle 1/3 tsp of pepper;

9. Reduce the heat and cover for about 5 minutes;

10. Harvest the juice over a high fire. The dryness and wetness of the vermicelli are as you like, but the juice should not be too dry, try the taste, if it is not salty enough, add about 1/2 tablespoon of soy sauce;

11. Add green pepper, red pepper and orange pepper diced and stir evenly;

12. Pour 1 tbsp of white wine on the side of the pot, sprinkle chopped green onion on the top, and pour about 1/2 tbsp of sesame oil. Serve and serve.

Tips:
1. Since the chili found is not spicy, chili scraps are added. If you find spicy green or red peppers, the chili scraps should be eliminated. In fact, red peppers and green peppers are enough, because the refrigerator has orange peppers, just add 1 Pieces.
2. The water should be heated after frying the meat, because the bottom of the pot is hot, if you add cold water, the pot will crack when it is cold and hot, and the dishes will be finished, and heating the water will make the meat taste faster.
3. Speaking of fried meat sauce, write down the composition again. It consists of 1 tablespoon of rice wine, 2 tablespoons of pepper, 3 tablespoons of light soy sauce, 3 tablespoons of sweet noodle sauce, 1 tablespoon of Zhuhou sauce, and 1 tablespoon of sugar. , The original formula does not have Zhuhou sauce, but it was added by myself. The sauce is not static. You can recombine it, try and practice more.