Tea Pig Vermicelli
by Chen Yu
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash half a catty of pork intestines, clean and cut into one-inch pieces.
2. Marinate for a while with salt, soy sauce, wine, pepper and salt.
3. Eggs, starch.
4. Make a paste.
5. Pour the marinated pig vermicelli into the egg batter and cover it with egg batter.
6. The black tea leaves (any other tea leaves are fine) are brewed first.
7. Heat the oil until it is inserted into the oil with chopsticks, and the surrounding bubbles can be fried.
8. Put evenly into the oil pan piece by piece.
9. When the two sides are fried until the color changes, you can put in the tea leaves and fry together.
10. Fry until golden and crispy and scoop up.
11. Very crispy and chewy, accompanied by the aroma of tea, an indispensable snack for family and friends gatherings.
Tips:Add tea leaves and fry together to add the aroma of tea to the pig's vermicelli, and it can also relieve greasiness. A mouthful of vermicelli and a piece of tea are sweet and fragrant.
