First, prepare two handfuls of minced meat of Longkou vermicelli, about 150g, and Sichuan Pixian bean paste, a spring onion, a short piece of green and red pepper, ginger and garlic. Then we prepare a bowl of juice, put two spoonfuls of soy sauce, one spoonful of cooking wine, half a spoonful of soy sauce and a little sugar and white pepper in the bowl. At this time, we will start making. We will soak the vermicelli in warm water for about 20 minutes and drain the water. Then cut the onion, ginger and garlic into powder, cut the shallots into chopped green onions, cut the green and red peppers into pieces, and chop the bean paste.
Heat the pan, put a little oil, put a small torch with chives and Jiang Shuai, then put the bean paste in and stir-fry the red oil. At this time, put the minced meat in, stir-fry until it changes color, and then pour the bowl of juice that has just been adjusted and stir-fry evenly. At this time, add a proper amount of boiling water, then put the fans in, and spread the fans with chopsticks. If you like to eat something softer, you can put more water, if you don't like it, then put less water. Cover the lid, let it sit for about five minutes, and then throw the green and red peppers into the fire to collect the juice.
You can put a little chopped green onion as an ornament when you put it on the plate. This dish is very spicy and appetizing, and it is a proper cooking artifact. Although he is not a big fish and meat, it is really delicious with our white rice. I basically order this dish every time I go out, because I think it is very delicious, and his method is very simple, which we can easily do in our daily life. If you like it, you might as well try it quickly.