Of course, it's fine powder strips. Before you eat them, soak them in cold water a few hours in advance, and don't use boiling water, or they will break if you fry them without strength! Cold water bubbles are tough and not easy to break! I use fine pea powder. The main raw material of Sichuan specialty, Ant on the tree, is pea powder, because the fine powder is easy to soak, and it is more delicious when cooking, which is more in line with the characteristics of ant on the tree. Also, Ant on the tree is a traditional Sichuan dish, so I do this to keep carrots and celery chopped. Cool oil in a hot pot, put ginger in minced meat, stir-fry until slightly yellow, put bean paste (you can also stir-fry bean paste first), then put vermicelli (note, stir-fry quickly) and put a little salt. (Less salt, there is salt in the bean paste) Salt ants will be ready when they climb the tree.

this dish is basically made of fine powder strips. Soak the vermicelli until soft, then stir-fry the rotten meat until fragrant, and add fine watercress, soy sauce, ginger and salt. Then add the dried vermicelli, stir-fry until fragrant, and add a little pepper noodles and monosodium glutamate to serve. Put base oil in the pot, add minced meat and cook it first, then add onion, ginger and garlic until fragrant. You can add another spoonful of bean paste to make it taste better. Then add vermicelli and stir fry for one minute. Add oil to the pan, heat it, stir-fry minced meat in the pan until it becomes discolored, add bean paste and stir-fry until fragrant, add Jiang Mo and minced garlic, and continue to stir-fry with light soy sauce.

Heat 2 tbsps of oil, stir-fry the pork, add garlic slices and spicy bean paste until fragrant, take a lap of seasoned chicken juice and add water to boil. Pour rapeseed oil into the pot, turn the oil temperature to low heat, stir-fry the meat foam, pour a little cooking wine and stir-fry it quickly, stir-fry the meat foam, dry the water, set the meat foam aside, and add onion, ginger, garlic and bean paste (the bean paste is best chopped). Stir-fry the cooked oil in the pot with minced garlic from Jiang Mo, stir-fry the bean paste a few times, pour a little water, put tofu, bean sprouts and fine powder on the lid and stew for two minutes. Burn the water basically, add chopped green onion with pepper, pepper noodles, chicken powder and salt. If you like sweet food, you can put some ants on the tree: soak the white fine vermicelli in warm water in advance, choose half of the fat and thin pork, and cut into diced ginger.