Menu introduction is quite common, but it is not easy to reach the right temperature.

material

Two vermicelli (I use hot pot vermicelli, and I can get one and a half if I buy that kind of Longkou vermicelli), six dried mushrooms, one and a half minced meat, chopped green onion, red oil or sesame oil, and dried shredded pepper.

working methods

Soak the vermicelli in warm water for about 20 minutes and take it out for later use. Boil mushrooms in warm water and shred them. Marinate minced meat with cooking wine, soy sauce and salt for a quarter of an hour.

Take the oil out of the pan, add minced meat and stir-fry until 8 layers are cooked, add dried Chili, chopped green onion and shredded mushroom, and add appropriate amount of soy sauce to stir-fry evenly.

Note that at this time, the little secret is coming. This dish is very oily, but if you keep adding oil and stir-frying, the fans will stick together and it won't taste refreshing. At this time, a small amount of water can be used, without adding it to the pot, about two spoonfuls. Stir-fry for about 2 or 3 minutes, add red oil or sesame oil and mix well.

skill

This time, the oil in the oil chicken fir is used instead of red oil, and the taste is more unique. If you have this oil on hand, you might as well try it.