Vermicelli 50g, beef 100

Accessories

Oil in moderation, salt in moderation, Pixian Douban sauce 1 tablespoon, green onion in moderation, ginger in moderation, sugar in moderation, 1 tablespoon of cooking wine

Steps

1. Vermicelli soaked in water until soft.

2. Cut the beef into minced meat and mix in a tablespoon of cooking wine, a little fine salt marinade for 10 minutes.

3. pot of water, water bubbling off the heat into the soaked fans hot until the fans through the bright, then fish out, cut off.

4. Start a frying pan, when the oil is hot, add onion and ginger and stir.

5. Dig into a tablespoon of Pixian bean paste.

6. Stir-fry over low heat until red oil comes out.

7. Pour in the marinated minced beef and stir-fry over low heat.

8. Stir-fry until the beef changes color, pour in water, bring to a boil over high heat and then reduce heat to low and cook for 10 minutes.

9. Season with one tablespoon of sugar for freshness.

10. Add the fans, stir-fry over low heat, and cook over low heat for 5 minutes to collect the juice.