Step 1:Prepare the ingredients

Sweet potato vermicelli in a pot, pour boiling water, soften.

100 grams of pork, first sliced, then chopped into granules. Don't mince the meat too much, put it in a pot and set aside.

A few cloves of garlic, patted flat and minced.

A small slice of ginger, also flattened and chopped into small pieces, is placed with the minced garlic.

Grab a handful of dried chiles and set aside.

Two garlic cloves, chopped into granules in a small pot. The garlic cloves add color and flavor.

After the noodles have soaked, remove, dry, and set aside on a plate.

Step 2:Prepare to cook.

Burn the oil in a pan, slide the pan well, then pour out the hot oil and add the cool oil. It is not easy to stick to the pan when you cool the oil in the hot pan or fry the meat foam. When it comes out of the pan, pour in the chopped minced meat.

Stir fry the minced meat quickly until it turns white and you can smell the meat flavor.

Add 5g of bean paste and stir-fry until it turns red and oily.

Then pour in the soaked vermicelli and stir-fry.

Stir-fry the bean paste until the red oil evenly covers the vermicelli, then start to season. Turn off the heat at this point to avoid seeing the bottom.

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

Put the pan back on the heat, turn on the medium heat, and stir-fry quickly to melt the seasonings. If the vermicelli are too long, break them up with a spoon.

Before removing from the pan, pour in the chopped garlic cloves and drizzle a good amount of bright oil from the side of the pan. Here, the bright oil not only gives the dish a shine, but also prevents the vermicelli from sticking to each other.

Toss well and serve.