Step 1: Prepare the ingredients.

Put the sweet potato vermicelli into the pot and pour it into boiling water to soften.

Pork 100g, sliced first, then chopped into granules. Don't mince the meat too much, put it in a basin for later use.

A few garlic, pat flat and cut into minced garlic.

A small piece of ginger, also flattened and cut into small pieces, is put together with minced garlic.

Grab a handful of dried peppers for later use.

Two garlic sprouts, cut into granules and put in a small pot. Garlic seedlings can add color and taste.

After the noodles are soaked, take them out, dry them and put them on a plate for later use.

Step 2: Prepare to cook.

Boil the oil in the pan, fully slide the pan, pour out the hot oil and add the cool oil. It is not easy to stick when cooling oil or fried meat foam in a hot pot. After cooking, pour in minced meat.

Stir-fry the minced meat quickly until it turns white and smells delicious.

Add 5g bean paste and stir-fry until the bean paste is red oil.

Then pour in the soaked vermicelli and stir fry.

Stir-fry the bean paste until the red oil evenly covers the vermicelli, and then start seasoning. Turn off the fire at this time to avoid bottoming out.

Add chicken essence 1g, pepper 1g, a little sugar, soy sauce 5g to refresh, soy sauce 2g to refresh. Both bean paste and soy sauce are salty, so no need to add salt.

Put the pot on the tempering, turn on medium heat, stir fry quickly and melt the seasoning. If the fans are too long, you can interrupt them with a spoon.

Before taking out the pot, pour in the chopped garlic seedlings and pour a proper amount of bright oil from the side of the pot. Here, bright oil can not only make dishes shine, but also prevent vermicelli from sticking to each other.

Stir well and serve.