Minced pork and vermicelli
By HollieHoeger
When I was a child, I always heard adults tease my children to "drink powder soup", which was actually a way of praise. Why compare praise to food? Probably because the feeling of drinking powder soup is the same as the feeling of being praised. One can imagine the status of fans in everyone's hearts. Use peas and sweet potatoes to make vermicelli, and mung beans are also a good choice. Especially when making minced meat vermicelli, the effect is better if it is mixed with mung bean vermicelli, and it is not muddy, turbid, and it will not form a lump. Of course, there are two other key points to prevent the stir-fried minced meat and vermicelli from forming clusters. One is to soak the vermicelli in cold water for three or four hours in advance until the heart is clear. The other is to turn off the heat immediately when the water in the pot is about to dry up to prevent the vermicelli from absorbing water and smearing the pan. If you grasp the three steps well, you can help you make more delicious but refreshing fans.
Recipe Recommendations
- pork belly 80 grams
- Green bean vermicelli 100 grams
- ginger 1 block
- garlic 3 capsules
- Pi County Douban 1.5 tablespoon
- douchi 20 grains
- oil 3 tablespoons
- water starch 2 teaspoons
- soy sauce 1 tablespoon
- cooking wine 1 teaspoon
- chicken powder 1 teaspoon
- salt appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Minced pork and vermicelli
1
Put the fans in cold water in advance and soak them for three or four hours to make them feel better.
2
Cut ginger, garlic, and scallion into foam, and cut green into chopped green.
3
Skin and chop the pork belly into foam.
4
Add a little ginger and onion foam, appropriate amount of salt, and cooking wine to the meat, grab well and marinate.
5
Chop the Pi County bean paste into fine pieces.
6
Put the oil in the pan, heat the oil, add the Pi County watercress and stir-fry it brightly, add the onion, ginger and garlic minced and stir-fry until fragrant.
7
Pour the pork minced into the pan and stir-fry until the pork changes color.
8
Add fresh soup or water that covers two-thirds of the vermicelli, add soy sauce and appropriate amount of salt to taste, put the vermicelli into the pot, stir fry evenly with a shovel, and then stand still, allowing it to cook through on its own.
9
There is still one layer of water left in the pan. When it is about to be dried, turn off the heat, add chicken powder and chopped green onion and push evenly.