Ants usually climb trees with vermicelli and minced meat as the main ingredients, supplemented by carrots, ginger, onions, bean paste and other accessories. After cooking, it tastes light, smooth and delicious, with bright red color and unique flavor.

Ingredients: minced vermicelli

Seasoning: cooking wine, refined salt, onion, ginger, bean paste and white sugar.

Practice:

1 Soak vermicelli in clear water until soft;

2. Cut the beef into minced meat, add a tablespoon of cooking wine and marinate with a little refined salt for 10 minute;

3, sit in the pot with water, turn off the fire after the water bubbles, pour in the soaked vermicelli, scald it until the vermicelli is bright, remove it and cut it off;

4, from the oil pan, after the oil is hot, add onion and ginger to saute;

5. Dig in a tablespoon of Pixian bean paste;

6. Stir-fry on low heat until red oil is produced;

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

8. Stir-fry the beef until it becomes discolored, pour in clear water, and then cook it on low heat for 10 minute;

9. Transfer a tablespoon of sugar to add freshness;

10, add vermicelli, stir-fry over low heat, and simmer for 5 minutes to collect juice.

Cooking skills:

1, fans should soak for three hours in advance to get through;

2. After the vermicelli is added, one side of the small and medium fire is burnt thoroughly, and then the other side is turned and burned;

3. When frying minced meat, it is better to use vegetable oil.