【sichuan Cuisine】chongqing Hot and Sour Noodles
1.
Soak the soybeans for four hours.
2.
Mince ginger, mince garlic, finely chop bean paste, and a handful of vermicelli.
3.
Put the oil in the pan, turn on a low heat, soak up the soy beans with kitchen paper, and fry them slowly in the oil.
4.
Change the fire to fry the soybeans until they float and remove them.
5.
Add a little salt to the soybeans and mix well.
6.
Add water to the pot and add vermicelli to cook.
7.
Take the cooked vermicelli out of the bowl. Add salt, chicken essence, pepper, sugar, light soy sauce and vinegar.
8.
Add bean paste, ginger and garlic to the broth. Pour in a bowl, and finally add chopped coriander, soybeans and sesame oil.
Tips:
1. Soybeans must be soaked before frying.
2. When frying, use cold oil in the pan, soak up the water on the soybeans to avoid hot oil hurting people.
3. Start with a low heat, then turn to a high heat after two or three minutes, and fry until the soybeans rise.
4. Individually control the amount of pepper. You can also put prickly ash powder for hemp-like ones.
