Ant on the tree is a traditional specialty in Chongqing. There are neither ants nor trees in it. It is made of sweet potato vermicelli and minced meat. According to legend, the name of this dish comes from Dou E written by Guan Hanqing. After her husband's death, Dou E, who is kind-hearted, went everywhere for medical advice in order to take care of her mother-in-law. On the one hand, she cooks good meals in various ways to recuperate her mother-in-law. When we were running out of ammunition, Dou E cooked this dish with a little minced meat and fans on credit. Mother-in-law was dazzled and thought it was an ant crawling on the vermicelli, so she named it? Ants climb trees? .
This dish also appears frequently on my dining table, because my whole family likes to eat vermicelli, so I will change the ingredients to match vermicelli. Pork can be bought all year round, not in the off-season, so it is easy to get the ingredients. However, the seemingly simple pork vermicelli is not as simple as being made casually. Recently, I used the method taught by an old chef who has been a chef for 30 years. It really benefited me a lot. The meat is fresh and tender, and the vermicelli is smooth and not sticky. That's what my husband called this restaurant.
food
200 grams of pork, sweet potato vermicelli 1 00g, 2 garlic seedlings, onion1root, 3 slices of ginger, 2 cloves of garlic, vegetable oil, salt, soy sauce, oyster sauce and cooking wine 13 seasonings.
working methods
Fans are soaked in warm water of about 30 degrees in advance. It is best not to use boiling water, which is easy to stick to the pot.
Chop pork into powder, put it in a bowl, add 1 tsp salt, 1 tsp soy sauce, 1 tsp cooking wine, add a little old extraction color, stir in one direction, and marinate for 10 minute.
Chop onion and garlic for later use. Heat the wok with a proper amount of vegetable oil, stir fry more than usual, pour in the marinated minced meat, stir fry until it is scattered and discolored, and add onion, ginger and garlic to stir fry until fragrant.
Pour in the soaked vermicelli and stir well.
Add 1 bowl of water, soy sauce and thirteen spices, cover the lid and simmer for 2 minutes. Soy sauce that you don't like can also be kept, mainly for color enhancement.
When the soup is finished, pour in the garlic sprouts and stir fry quickly.
Finally, add 1 teaspoon salt and a small amount of sugar, stir well, and take out the pan and plate.
This way? Ants climb trees? It's over. Did it arouse your appetite? My method was taught by an old chef who has been a chef for 30 years. Very useful, the meat is delicious, the vermicelli is slippery and not sticky, and it is delicious. It's just that my husband and children can't eat spicy food, so I omitted red pepper and green pepper when I made it. Friends who like spicy food can add it!