Classic Sichuan flavor - ants on the tree approach ?

Soak the vermicelli in water for 30-40 minutes until soft

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Lean meat to remove the tendon membrane, meat with a knife into mince, try to chop as finely as possible, add a little salt to chop

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Fine green onion chopped into minced onions, green onion and white onion separate

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Minute the bean paste as finely as possible into a puree

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Vermicelli soaked soft and rinsed once, drained

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In the pot of oil, pour in the minced meat and stir-fry minced pork with a spatula into fine pieces, stir-fry continuously

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Sauteing Until golden brown and crispy, can be put away

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Leaving the bottom oil in the pot, pour in the minced green onion and bean paste puree, burst incense

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Pour in the soup, add the vermicelli and fried minced meat

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On a high heat to bring to a boil

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Then close the lid of the pot and simmer over low heat

When the soup dries up and the vermicelli becomes soft and large in size, you can turn off the heat and sprinkle with chopped green onion and mix well.

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