Sweet potato vermicelli (also called groundnut vermicelli) is the most sinewy of the vermicelli and has the best elasticity of texture. Corn vermicelli is not resistant to cooking and frying, and potato vermicelli is not smooth and a bit sticky to eat. Only sweet potato vermicelli is slightly yellow in color and has a smooth and elastic texture, which is very good as long as you don't buy fake ones.

The specific method is as follows:

50 grams of minced pork, 100 grams of longkou vermicelli, a little bit of minced green onion and ginger, 15 grams of soy sauce, 10 grams of Shaoxing yellow wine, 3 grams of chicken powder, and an appropriate amount of water.

Frying spoon on the fire heat, inject a little oil to stir fry minced pork.

Minute meat stir-fried scattered into the onion and ginger stir-fried, and then cooked into the yellow wine stir-fried well.

And then add soy sauce.

Then pour in the appropriate amount of water to boil, soup boiling, and then sprinkle a little white pepper and stir.

In the soup put a little chicken powder seasoning.

Then add the vermicelli and stir-fry over high heat.

When the soup has been absorbed by the vermicelli to 60-70% dry, add a few drops of sesame oil.

Stir-fry again over high heat to dry out the pan and plate.

Notes

Ant on the tree features; red color, loose minced meat, fresh vermicelli, rich flavor, smooth and sinewy, roll cake good. Warm tips; 1, burn the fans, put the right amount of soup, and fans can be level; 2, fans into the pot, to use medium-high heat to burn, the juice can be dry out of the pot. 3, choose Shandong's Longkou fans, burn this dish the best results, Longkou fans are more slippery, and will not burn into the paste.