2 grams of soy sauce with soy sauce, mixed with 5 grams of soy sauce, is conducive to vermicelli coloring. While pouring in, stir with chopsticks to make the vermicelli evenly dyed red and brown, so that the fried vermicelli is particularly white and red. There is another killer that can prevent fans from sticking to each other, and that is a little vegetable oil. Pour in 10g vegetable oil while stirring. The vermicelli processed in this way can avoid the vermicelli from sticking to the pot and sticking to the pot to the maximum extent in the frying process.
Step 1: Main ingredients: dry powder strips 150g, pork belly 100g, seasonings: onion 10g, garlic 10g, ginger 5g, seasonings: vegetable oil 40g, bean paste 20g, soy sauce 15g, rice wine/kloc.
Wash a handful of dried vermicelli, about 150g, with warm water and put it in the kitchen sink. Pour in proper warm water at 40℃ and soak for about 30 minutes. Fans are not hard-hearted, just white in color, so don't soak too much, because fans are very fragile and have no strong taste.
The pork ribs above are pork belly next to the ribs, and there is almost no fat layer, which is also called fine pork belly. Don't use too much, about100g is enough, and finely chop. Take off the soaked vermicelli, cut it into 10- 15 cm segments with scissors, and put it in the kitchen sink. Mix 2g soy sauce and 5g soy sauce evenly. While pouring the vermicelli, quickly mix evenly to make the color uniform. In the same way, pour in 10g vegetable oil.
Step 2: 10g garlic and 5g ginger are also cut into very fine powder; Cut the shallots into 10g, and finally decorate the dishes. Pour 30 grams of vegetable oil into the pot. When the temperature is 40% hot, it is almost 120 degrees. Add the fine meat foam and stir-fry evenly over low heat. The meat foam must be fried. Add the minced onion and ginger, and put them in the wok again to simmer for fragrance. Now pay attention to a pot of fried shredded chicken, tilt the pot, control the vegetable oil, add 20 grams of bean paste, and gradually fry the pot with low fire until the vegetable oil is white and red. Add 10g light soy sauce, stir-fry over low heat to get fragrance, and remove the beany smell of soy sauce. Pour in 10g rice wine, which is delicious and full of flavor. Stir fry quickly to remove the fishy smell of the meat foam.
Pour boiling water 150g, adjust to medium heat, add salt 1g, 2g white sugar, 0.3g white pepper, 2g soy sauce 1g chicken essence or chicken powder (optional). Add the prepared vermicelli, stir-fry on low heat until the juice is thick, and call a truce. Pour 5 grams of pepper oil to enhance the color of the dish. Put the treated ants on the tree and put them in a bowl, and decorate the surface with chopped shallots to refresh them. This classic Sichuan food ant on the tree is finished.