Raw materials: vermicelli, pork, PI County bean paste, onion, ginger and garlic, cooking wine, soy sauce, soy sauce, scallions.

Practice, 1: vermicelli soaked in warm water for 1-2 hours, be sure to soak through, no hard core, chopped green onions, PI County bean paste with a knife chopped.

2: pork chopped into a meat mixture, add cooking wine, soy sauce, pepper, starch, scratched marinated for about 30 minutes.

3: Boil water in a pot, add a little soy sauce to adjust the color, and boil the vermicelli for about 1 minute, then quickly cool it.

4: Boil the vermicelli, drain the water, put it into a small bowl, add a spoonful of cooking oil, stir well and wait for use.

5: hot pan cool oil, down into the meat mixture stir fry scattered stir fry, and then add PI County soybean paste stir fry flavor over low heat, until stir fry red oil.

6: and then along the side of the pan cooking wine, soy sauce into the noodles, add salt, pepper, sugar, high heat and quickly stir fry evenly.

7: Turn off the fire sprinkled with chopped scallions, drizzled with a little sesame oil can be, out of the pan on the plate.

1: the texture of the vermicelli is relatively hard, only water is difficult to completely soak, so blanch, so that it can fully absorb the soup, will not stick to the pot.

2: do minced meat roasted vermicelli, it is best to use mung bean flour, toughness is relatively large, not easy to break, but also not easy to paste the pot.

3: in the frying, be sure to PI County bean paste fried incense fried through, otherwise there is a raw sauce flavor. There is salt in the sauce, add less salt when seasoning.

4: the minced meat must be cut very fine, but also marinated, so that both deodorization, but also to make the minced meat more tender, and then frying must be less gas.