Main ingredients: 200 grams of lean pork, 200 grams of mung bean starch.

Ingredients: 100g cucumber, 10g shredded onion and ginger, 25g minced garlic.

Seasoning: 50g peanut oil, 25g sweet noodle sauce, 50g soy sauce, 40g vinegar, 10g sesame oil.

Cooking technique:

1. Cut the meat into large thin slices, then cut into shreds. Put peanut oil in a frying spoon and when it is 50% hot, add shredded pork, green onions and ginger and stir-fry. When the shredded pork turns slightly white, add sweet noodle sauce. When the sauce smells fragrant, add soy sauce and stir-fry evenly. Then put it into a bowl and set aside.

2. Dissolve the mung bean starch with an appropriate amount of water. Take a copper rotor, fill it with an appropriate amount of mung bean starch in batches, turn the rotor two or three times in a boiling water pot, then scald it with boiling water and put it in Peel off the powder skin in cold water and pull out three pieces.

3. Cut the pulled vermicelli in half, cut into long strips as thick as chopsticks, and place on a large plate. Wash the cucumber, cut into shreds and place on top of the drawn vermicelli. Then pour the fried shredded pork into the ramekin dish (pour in the juice together), add vinegar and sesame oil, sprinkle with green onion paste, stir and serve when serving.

Flavour characteristics:

Sour and spicy, delicious with wine and food.