Ant climbing trees is one of the traditional famous dishes in Sichuan cuisine. It is named after the cooked minced meat will stick to vermicelli, just like ants climbing on branches. According to legend, this dish is related to Dou E written by Guan Hanqing. Dou E chopped the begging pork, fried it with the few fans left at home and gave it to her mother-in-law. After eating it, my mother-in-law praised it again and again, and gave an image name according to the characteristics of this dish, that is, ants that have been passed down to this day climb trees, which may never have dreamed of becoming a famous Sichuan dish.

There are many ways for ants to climb trees, whether in hotels, restaurants or at home. If you think that vermicelli minced meat is ants climbing trees, it is wrong. It seems that the two are the same, but there are still differences, just like many people use a lot of soup to make ants climb trees, but ants climb trees without soup, which is a relatively dry and fragrant dish. It is really difficult for ants to find out which method is authentic, no matter how much soup there is, as long as they like it.

It seems easy for ants to climb trees, but it is really difficult to do it well. It's hard to fry vermicelli without sticking to the pan. It's hard to keep fans from boiling. It is difficult to control them at high temperature. It's hard to get ants to the tree. Today I will do it for the last time according to the traditional method in Sichuan. Maybe it's not what you see.

Ingredients: Longkou vermicelli150g, streaky pork 250g.

Ingredients: ginger 1 small piece, onion 1 small piece, 2 green garlic seedlings.

Seasoning: cooking oil, salt, cooking wine, soy sauce, soy sauce, monosodium glutamate, Pixian bean paste, Chili powder.

Preparatory work:

1, the choice of vermicelli is very important, which will directly affect the effect after cooking, so we can choose vermicelli made of peas or mung bean powder, which is tough and resistant to cooking. Cut the vermicelli shorter with scissors first, so it is more convenient to eat. After cutting, put it aside for use. Fans play the role of trees in this dish.

2. Wash the pork belly and slice it, then cut it into strips. Finally, cut into small pieces and chop them into minced meat. You can cut it as small as possible. I like meat with some fat, which tastes better. If you don't like fat meat, you can use whole lean meat. There are no hard and fast rules, it depends on your own preferences. Meat plays the role of an ant in this dish.

3. Clean the green garlic seedlings first, and remove the garlic stalks from other vegetables. We only take garlic seedling leaves and cut them into small pieces about 0.5 cm wide for use. Garlic seedling leaves play the role of leaves in this dish.

4. Wash the fresh mushrooms, slice them first, and then cut them into small particles for later use. Traditionally, Sichuan sprouts are used, and winter vegetables are used if there are no sprouts. Unfortunately, I didn't have sprouts and winter vegetables, so I used mushrooms instead.

5, green onions, ginger, garlic cut into pieces for use.

Cooking method:

1, add 350g oil to the hot pot, turn down the torch oil and heat it to about 30% heat. Fans are very thin. Afraid of high oil temperature, the fire noodles will explode. Hey! There seems to be no reaction after the vermicelli is cooked, just like cooking in water. Ha ha ha, this is an experiment. I just want you to know that low oil temperature and small fire are not feasible.

2. The fire heats the oil temperature to 60% heat. After the vermicelli is cooked, it expands rapidly for about 3 seconds, and then it is fried, without turning it over once.

3. Then you can turn off the fire and pick up the oil control for later use. Those who can't blow up in front want to experience the pleasure of high temperature again, and it seems that it won't work. So give up the struggle.

4. Leave a small amount of base oil in the pot, let the oil temperature drop a little, and then turn on a small fire, so that the minced meat will not stick to the pot after it is put into the pot. Don't turn the minced meat after the pot is put, count for 5 seconds, and then try to break the minced meat, so as to fry the fat and the minced meat.

5. When the minced meat is fried until it turns white, add half of Jiang Mo. Ginger can remove fishy smell and enhance fragrance.

6. Pour the mushrooms into the pot. After frying, the mushrooms are very fragrant. If there are no fresh mushrooms, you can also use dried mushrooms, but the dried mushrooms should be soaked in water for 30 minutes in advance.

7. Add a little salt to add a little basic flavor. If you eat lightly, you don't need to add it, because the salt in the bean paste behind is already very heavy.

8. Pour 1 tbsp soy sauce (about 6g) from the side of the pot to improve the taste and umami flavor, and stir well.

9. Add a few drops of old extraction color to darken the color and stir evenly.

10, add 1 teaspoon of cooking wine (about 15g) to remove fishy smell and enhance fragrance, and stir well.

1 1, you can fry the minced meat until it is dry and fragrant. You can filter the minced meat with a shovel and leave the oil in the pot.

12. After the minced meat is beaten out, it is still a small fire. Pour all the ingredients (onion, ginger and minced garlic) into the pot and stir-fry until fragrant.

13, after the fragrance comes out, add Pixian bean paste, stir-fry the red oil slowly, stir-fry the fragrance, stir-fry the bean paste with low heat, and keep turning it, so that it is not easy to paste the pot.

14. After the red oil comes out, add 1 tablespoon of Chili powder. Chili powder can increase the spicy taste and color of soup. This is the knife-edge pepper I left yesterday. It's a pity to dump it. Just use it as Chili powder.

15, and then add 5 spoonfuls of water (about 500g). Water quantity is also critical. Too much soup will not rot without vermicelli. The specific amount of water can be increased or decreased appropriately in the future.

16, I think the color is a little light. I added 3 grams of soy sauce to improve the color.

17, bring the water to a boil with high fire, then turn to low heat and simmer. It takes at least 3 minutes to cook all the flavors into soup.

18 and 3 minutes passed quickly. In order to look better after cooking, I beat all the residue in the pot with a filter spoon.

19, and then put the fried vermicelli into the pot. I always put two pieces, fried vermicelli 1 root and non-fried vermicelli 1 root. So you can see the effect after cooking.

20. After putting the vermicelli into the pot, gently spread the vermicelli with chopsticks. The vermicelli will soften when it meets water, so don't spread it too hard.

2 1, after the vermicelli is dispersed, pour the fried minced meat into the pot and gently stir the vermicelli and minced meat evenly with chopsticks.

22. Then switch to a small fire and start stewing, so that the fans can fully inhale the fragrance of the soup and turn it over for 2-3 times during the whole stewing process to make it evenly heated. At this point, I have to say that the quality of vermicelli I mentioned directly affects the effect of the dish. If your vermicelli quality is not good, then the vermicelli you see in the pot now should be broken and short, and you can't see the overall shape at all. Good quality and poor quality are fully reflected here.

23. When the soup in the pot is almost dry, add some monosodium glutamate (1g or so) to refresh yourself.

24. Then sprinkle the garlic seedlings in. There are often green garlic seedlings in Sichuan cuisine, which has become the standard of Sichuan cuisine.

25. When ants climb trees, there is no soup, which is a relatively dry and fragrant state. If minced meat sticks to vermicelli, it will have the effect of ants climbing trees. So be sure to dry the soup, and don't use chopsticks when turning it finally, but use a shovel, so as not to break the vermicelli.

26, green garlic seedlings are generally placed in front of the pot, so as to keep their green. When the soup is dry, it can be cooked.

Q: No Longkou fans can use other types of fans?

A: Yes, you can use sweet potato powder and green bean powder, but you must use better quality ones.

Q: How do fans taste when they are not fried?

A: The fans who haven't been fried taste bad and keep biting.

A lot of delicious food is produced inadvertently. They come suddenly, but they can go far. Just like ants climbing trees. This dish is a bit difficult, but delicious. If you like this dish, but you are afraid that it is not well cooked, then I will share a similar fried cabbage fan with you in the next article, but the method is a little simpler, hoping to make up for the regret of the ant climbing the tree.