Classic stir-fry, very quick and unrivaled in rice dishes.

Vermicelli has a chewy texture, is low in calories, contains protein, and is high in carbohydrates, which can easily make people feel full. Proper cooking methods are suitable for weight loss.

It can also relieve anemia symptoms.

People with stomach problems and indigestion should not consume excessive amounts.

Prepare the ingredients for minced pork and flour skin, cut onions, ginger and garlic, and cut pork into small cubes.

Put some soy sauce, light soy sauce, and bean paste into the pork.

Add some onions, ginger and garlic, mix well and marinate for 15 minutes.

Cut the soaked vermicelli into pieces.

Cut some peppers.

Add hot water to the pot and add the chopped vermicelli after the water boils.

Cook until translucent and remove.

Add onion, ginger and garlic and sauté until fragrant.

Pour in the marinated pork and stir-fry quickly.

Stir fry for a while and then add the cooked vermicelli.

Add hot pepper and stir-fry for a while.

It’s out of the pot!

Cut the pork belly into mince, or buy minced pork directly.

Soak the vermicelli in warm water for 30 minutes in advance.

Heat oil in a pan, sauté onion and ginger until fragrant, add minced pork, stir-fry until the pork turns white, then add vermicelli and continue stir-frying, add salt, soy sauce, and then add an appropriate amount of water.

Simmer over low heat until the juice is almost reduced and then take it out of the pan and serve it on a plate.

Cut the thick pink skin into wide strips and run them under cold water to make them slippery, easy to pinch, delicious and not tooth-breaking.

Tips: Boil the vermicelli in boiling water for 10 minutes, soak in cold water for 5 minutes, take out and cut into sections, cut the beef or pork into cubes, wash and cut the coriander into sections, smash the garlic and mince the ginger.

Heat an appropriate amount of oil in the pot, add the diced meat and spread it until it changes color, add chopped garlic and minced ginger to the pot, continue to add a very fresh flavor, stir-fry with vinegar, add the blanched vermicelli and stir-fry evenly to color, and finally add salt.

Stock essence, if you feel the soup is dry, you can use less water. Add coriander segments before serving.

If you like spicy food, you can also add red pepper when cooking.

I remember loving sweet potato vermicelli when I was a kid. The smooth and smooth taste has always impressed me. As I grow older, I don’t know whether it’s because there are more delicious things or because the vermicelli is fake, but the vermicelli always tastes the same.

Missing some feeling.

Maybe the vermicelli is really fake. The vermicelli I ate when I was a child were all made from sweet potatoes grown at home and processed by myself. Now they are all processed in factories.

If the vermicelli is not delicious, there will be fewer opportunities to buy it, and there will be even fewer opportunities to cook vermicelli-related delicacies.

Last year, a friend sent me some vermicelli, saying that it was made by a relative. Once cooked, I found that it was indeed different from the ones bought outside. It was very delicious and did not stick together when fried.