Minced pork and vermicelli pot
Speaking of eating fans, there is another embarrassing thing. Once, I went to eat hot pot with several customers. Since I hadn't eaten lunch, I was very hungry. The vermicelli in the hot pot were not very cooked, so I hurriedly picked up and ate them. They were stuck between my teeth. Hehe, it's not that my teeth were big, but the vermicelli were too thin. Longkou vermicelli. At this time, a handsome guy came over to make a toast and stood in front of me with a glass. The vermicelli in his mouth couldn't tear out. That was embarrassing. Fortunately, a MM next to me helped me out and said that I couldn't drink, so she made a cup for me. I felt uncomfortable eating that meal. When I got home, I swore I would never eat fans again. But this time it's not a violation of the oath. This time it's not Longkou vermicelli, hehe.
Recipe Recommendations
- fans 200 grams
- minced meat appropriate amount
- green pepper a
- dried red pepper the 3
- onion a little
- Jiang a little
- garlic a little
- red oil a teaspoon
- Laoganma chili sauce a teaspoon
- slightly spicy
- braised
- ten minutes
- ordinary
Steps for Minced pork and vermicelli pot
1
Soak the vermicelli in hot water for 10 minutes, cut the peppers, green onions, ginger and garlic for later use.
2
Ignition and add oil.
3
After heating the oil, add green onions, ginger and garlic and saute until fragrant.
4
Add the minced meat and stir-fry (I use the stir-fried minced meat), add a little cooking wine, and soy sauce.
5
Stir fry the vermicelli until color changes.
6
Add red oil and chili sauce.
7
Add appropriate amount of water (stock is better) and simmer for 10 minutes.
8
Add green peppers, salt, and chicken essence and stir fry.
9
It's ready to serve.