Minced pork and vermicelli
Minced pork vermicelli is a dish made by stir-frying the vermicelli and minced meat. It is also called "ants climbing the tree". The origin of the name "Ants Climb the Tree" is related to Dou 'e, and most of the ingredients are estimated to be made up of nonsense; the other is that the minced meat will stick to the vermicelli when eaten, just like ants Climb on the tree. This name comes from this, and I quite agree with this statement. I remember when I was in college, once my classmates had a dinner and ordered an "ants on the tree". As a result, the chef fried the vermicelli and made it into the shape of a tree. They were sprinkled with sesame seeds and served up. I wonder if this is another version of "ants climbing the tree".
Recipe Recommendations
- Longkou vermicelli 100 grams
- minced pork 80 grams
- broth 200 grams
- edible oil 30 grams
- chives appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- garlic slices appropriate amount
- soy sauce 1/2t of
- cooking wine 1 tablespoon
- MSG appropriate amount
- refined salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Minced pork and vermicelli
1
Preparations before frying the vermicelli: 1. Put water in the pan, bring to a boil over high heat, add the vermicelli and turn to low heat, keep the water slightly boiling, and cook for 2-3 minutes. 2. Remove the vermicelli, wash the vermicelli with cold water, squeeze out the water, and cut the vermicelli into about 10 centimeters long.2
Heat the wok over high heat, add the oil, add the minced meat after the oil is heated, stir fry.3
After the minced meat turns white, add green onions, ginger, and garlic, and stir-fry until fragrant. Friends who like spicy food can add a spoonful of Pi County bean paste at this time.4
Add soy sauce and cooking wine and continue to stir-fry for a while.5
Add the stock, salt, MSG, and add the vermicelli.6
After boiling the soup, change to medium heat, stir with a shovel to collect the juice, and remove it from the pot and serve on a plate when the water is almost dry.
7
Sprinkle with chives or cilantro.Minced pork and vermicelli Make Tips
* I use the real Longkou vermicelli exported by Lao Du himself, which is different from ordinary vermicelli on the market. If you use ordinary fans, the effect will be completely different. * Friends may have noticed that when making minced meat vermicelli, you only need to soak the vermicelli with water in advance to soften it, but my practice is to cook the vermicelli first. This is because the real Longkou vermicelli is very resistant to boiling, and it is difficult to soften the vermicelli with just blisters. Similarly, we need to cut the fans short, otherwise the fans will still be very long after they are fried and will be inconvenient to eat. * In addition, flushing the vermicelli to cool down after cooking is to remove the stickiness generated during the production process of the vermicelli, and to maintain the gluten of the vermicelli, because the excessively high temperature at this time will make the vermicelli lose its chewiness.