1. Shred pork tenderloin, add oyster sauce and cooking wine, then add a tablespoon of salad oil and mix well (for reasons, see the details below).
2. Longkou vermicelli is soaked in warm water and drained for later use. 3. Heat the pot, put the oil in, and when the oil is warm, add the marinated shredded pork and stir-fry until it changes color.
4. Put the northeast sauerkraut into the pot and stir fry for one minute.
5. Sprinkle some chopped green onion, put a tablespoon of soy sauce and stir fry evenly.
6. Put the vermicelli into the pot, add a little salt, add some water and stir well. 7. Cover the pot and cook for two minutes.
8. Open the lid, add the right amount of chicken essence and stir fry evenly, turn off the fire and sprinkle some chopped green onion. 1. Northeast sauerkraut, which is available in the supermarket and has been shredded.
2. The last step of seasoning and pickling tenderloin is to put a spoonful of salad oil and mix well, so that the surface of shredded pork is covered with salad oil, which can avoid sticking and sticking to the pot after entering the pot.
3. After the vermicelli is put into the pot, don't cook it for too long, two minutes is enough, otherwise it will be bad to paste.
The method of Huizhou fried vermicelli (Jixi fried vermicelli-breakfast recipe) needs the main materials: a handful of sweet potato vermicelli, seven or eight flat-pointed bamboo shoots (tender), two red peppers (slightly spicy), a small piece of lean meat and two or three pieces of celery (if any, it is best to add two pieces of dried tofu).
Ingredients: garlic slices, a little onion leaves, 2 tablespoons soy sauce, 3 tablespoons soy sauce, 1 tablespoon sugar, and appropriate amount of starch water (not patted)
2. All ingredients are processed, and the vermicelli and flat tip are soaked in water to soften, lean meat, red pepper and celery are shredded respectively; After the flat tip is soaked, it is torn into thin strips (with pictures at the back) to match the vermicelli; The shredded lean meat is evenly kneaded with starch water, soy sauce and salt soup, and all the materials are ready.
3: Cook the vermicelli soft first. Just cook the vermicelli until it is hard. Don't overcook it.
4: Take out the cooked vermicelli and put it in cold water to cool it, so it's refreshing.
All the preparations are well done. Because I often eat it, there are two versions of the process. The things are the same, but the pots are different.
Stir-fry (wok version), friends who have tried to stir-fry fans should know that fans love to touch the pot. If the stir-fry is not good, it is either rotten or oily. It takes a little experience and skill to stir-fry in an iron pan. Because it needs to be fried quickly, the process is simple.
1: Put oil in the pan (usually the amount of cooking). Turn the pan around to moisten the pan first, and then stir-fry the meat slices until they change color. This step ensures that the meat does not stick to the pan, and the fried vermicelli will not stick behind.
2. Leave the bottom and add a little oil. After the garlic slices are fragrant, add the flat tip and vermicelli and stir fry.
3: Add soy sauce and stir fry, then add celery and continue to stir fry. The action should be quick and agile.
4: Add red pepper, shredded onion and shredded pork that has slipped through the oil, stir fry, add soy sauce and sugar, and quickly soak well, especially to see if it is not sticky at all. .
A safer way is to make a bowl of sauce in advance and pour it together. Later, I took a non-stick version, which was more calm and supplemented the whole process. (The non-stick pan version can be seen in more detail, the procedure is the same, and the oil can be less.) I didn't add salt to this dish, because the flat tip is salty, so I put more, and the soy sauce is salty, so whether to add it as needed.