Materials:

Sweet potato vermicelli 1 minced meat 100g

Seasoning:

Pixian watercress 1 tablespoon ginger 3 pieces of minced garlic 1 tablespoon chopped green onion 1 tablespoon soup 4 tablespoons (about 50 ml) pepper 1 a handful of dried pepper (cut into pieces), soy sauce 1 tablespoon monosodium glutamate and a little pepper powder/kloc-.

Exercise:

1. Soak the vermicelli in hot water (about 15 minutes), then cut it a few times with scissors and drain it for later use.

2. Pour a proper amount of cooking oil into the wok and heat it.

When the oil is hot, add pepper, pepper, minced garlic and Jiang Mo to make it taste, then add minced meat and stir-fry until it changes color.

3. After the minced meat changes color, push it aside and the pot is slightly tilted. Add watercress to the oily side, stir-fry a few times, then mix well, and then pour in broth (bone soup or clear chicken soup).

4. After pouring the broth, add the soft vermicelli and stir-fry until the soup is dry. Finally, add soy sauce, sprinkle with pepper powder, monosodium glutamate and chopped green onion and mix well.

Suggestion:

1, fans who cook this dish suggest choosing sweet potato vermicelli (that is, sweet potato vermicelli yo * _ *), which makes the somersault taste better:)

In addition, minced garlic, watercress and pepper powder are the essence of this dish and are indispensable.

3, because the watercress itself is very salty, and soy sauce is added, so this dish does not need extra salt! Soy sauce is not only fragrant, but also beautiful in color!

4, this is another delicious Sichuan dish, I have to remind you-control your appetite!