ants on the tree

1

The vermicelli should be soaked in cold water and soft. If you remove it, you must soak it in advance and drain it in advance, otherwise it will easily stick to the pan.

2

Minced carrots and green peppers, shredded ginger and onions.

3

Stir fry 1 tablespoon of red oil bean paste, make sure to low heat, stir without burning, stir-fry until the oil is red when you lift the shovel.

4

Add the minced meat in and stir-fry until dispersed and white. Add 1 teaspoon of sugar, add carrots and shredded ginger and onion.

5

Add water, not too much, just to the edge of the minced meat. I add half of the rice bowl of water. Add fans.

6

Cook it until the water is ready to dry, stir with a shovel to collect the juice, add green peppers, chicken essence, sesame oil, and turn off the heat. The green peppers will be ripe, don't worry.

Point 1: Soak the vermicelli in cold water until soft, then remove them. Make sure to soak and drain them in advance, otherwise they will easily stick to the pan. Point 2: Stir-fry the Pixian bean paste over low heat until the red oil is released. Point 3: When adding the vermicelli, press them down with a spatula to ensure they are evenly coated with water, as shown in Figure 5. Do not place the vermicelli underneath the minced meat; spreading the minced meat on the bottom of the pan prevents the vermicelli from burning during the cooking process. I didn't add anything else? Correct, I didn't add anything else, so other than sugar, chicken essence, and sesame oil, do not add anything else! Unless you have a heavy preference for salt, then go ahead and taste it.