Ant on the tree, also known as minced meat vermicelli, is one of the traditional famous dishes in Sichuan Province and Chongqing City. It is named after the minced meat is stuck on the vermicelli, which looks like an ant crawling on a branch. The specific history of this dish is out of question. But this dish is very common in Sichuan and Chongqing.

This dish has always been thought to be very delicious, but it is particularly greasy when eaten out. I feel that it tastes really good. Share it with my friends.

Sautéed Vermicelli with Spicy Minced Pork

Ingredients

Vermicelli 100g, minced meat 50g

ingredients

Appropriate amount of red pepper oil, salt, Jiang Mo, minced garlic, minced shallot, fermented soybean, cooking wine, sugar, soy sauce and broth.

step

1. Dry vermicelli is soaked in cold water until soft;

2. Prepare other raw materials: add some salt to minced meat, and stir well with soy sauce and cooking wine; Cut ginger, garlic and onion into fine powder, and cut lobster sauce into fine powder;

3. Add Chili oil to the pot, add ginger, onion and garlic, and stir-fry the lobster sauce;

4. Stir-fry the fragrance, add minced meat and stir-fry together;

5. Until the minced meat is stir-fried and discolored;

6. Add a proper amount of broth or water, and then add some seasonings such as soy sauce, sugar, salt and pepper;

7. After boiling, add the soft fans and stir fry together, then cover and cook for one minute;

8. After the cover is uncovered, the juice is collected by fire;

9. Sprinkle some shallots after the pan;

Tips

1. Prepare in advance: the vermicelli is soft; Cut ginger, garlic, onion and lobster sauce into fine powder; Marinate minced meat with salt, cooking wine and soy sauce;

2. Stir-fry ginger, onion, garlic, lobster sauce and other spices with red pepper oil first (remember that only half of the shallots need to be put at this time), stir-fry the fragrance, then add the marinated minced meat and stir-fry until it changes color;

3. After the minced meat changes color, add an appropriate amount of broth (if not, you can only add water, then add salt, soy sauce, pepper and other seasonings, and boil it into a thick broth;

4. Add the soaked vermicelli, cover it and cook it, so that the vermicelli can fully absorb the umami flavor of the broth;

5. Open the lid and collect the juice on fire. Pay attention to leave some juice properly, because fans will constantly absorb the soup to avoid being too dry when serving;

6. Put it in a bowl and then sprinkle the other half of the shallots on the surface;