Ants Climbing a Tree (Hot and Sour Version)
Overview
My friend brought Yibin specialty sweet potato vermicelli, which was very smooth and delicious. It just so happened that I made pork floss yesterday and had some leftover leftovers from the tenderloin. Today I made the super easy and delicious ant climbing tree. The taste is just one word: cool! ! ! ! ! I specially made the hot and sour Ant Climbing Tree, which is a little original!
Tags
Ingredients
- Chicken Essence Appropriate amount
- Chives Appropriate amount
- Cooking wine Appropriate amount
- Coriander Appropriate amount
- Five spice powder Appropriate amount
- Garlic Appropriate amount
- MSG Appropriate amount
- Old soy sauce Appropriate amount
- Pickled pepper Appropriate amount
- Pork Appropriate amount
- Rapeseed oil Appropriate amount
- Sesame oil Appropriate amount
- Sichuan pepper oil Appropriate amount
- Sichuan pepper powder Appropriate amount
- Soaked cowpeas Appropriate amount
- Stock Appropriate amount
- Sweet potato vermicelli Appropriate amount
- Vinegar Appropriate amount
- White sugar Appropriate amount
- ginger Appropriate amount
- green pepper Appropriate amount
- pepper Appropriate amount
- salt Appropriate amount
Steps
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Wash the pork and chop into mince. Chop onions, ginger, garlic, and coriander into mince pieces, and mince soaked cowpeas, pickled peppers, and green peppers. Soak the vermicelli in hot water for one hour in advance (if you want to soak it overnight, use cold water instead. Do not soak it in hot water overnight, otherwise the vermicelli will break during the cooking process). After the preparation is done, add the minced ginger to the minced meat, then mix in dark soy sauce, monosodium glutamate, pepper, five-spice powder, and pepper and mix well.
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Heat the pot, pour in rapeseed oil and cook until cooked.
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Pour Sichuan spicy bean paste
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Stir-fry the bean paste over low heat
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Pour in the minced ginger and garlic and stir-fry, continue to stir-fry over low heat until fragrant
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Pour in the minced meat and cook over medium heat. After the minced meat is stir-fried, add cooking wine, vinegar, and a little white sugar until the minced meat completely changes color and begins to become dry and fragrant (don’t overdry it, otherwise it will be~~~you know)
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Pour in the minced meat and cook over medium heat. After the minced meat is stir-fried, add cooking wine, vinegar, and a little white sugar until the minced meat completely changes color and begins to become dry and fragrant (don’t overdry it, otherwise it will be~~~you know)
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Pour in the cowpeas and pickled peppers and continue to stir-fry over medium heat.
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Then pour in the vermicelli, quickly mix the vermicelli and everything in the pot evenly,
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Pour in the stock (plain boiled water used in Russia, snickering~~~)
