Sichuan people are the best at turning insignificant ingredients into mouth-watering delicacies through cooking and seasoning, like magic. I bring you today this dish of lotus white fried vermicelli can be said to be a typical.

Ingredients:

Crystal fans 200g

Lotus white (cabbage) 100g

Skinned pork 50g

Red millet chili pepper 50g

Pixian bean 20g

Scallion 10g

Ginger 10g

Garlic 10g

Seasoning.

Seasoning:

Szechuan salt 1/4 tsp

MSG 1/2 tsp

Lao Soya Sauce 4 tsp

Sugar 1/2 tsp

Scented oil 2 tsp

Lotus white stir fry vermicelli:

Preliminary preparations, dry vermicelli soaked in lukewarm water for about 2-3 hours to the point of softness, fished out and drained; Lotus white De-stemmed cut into thick silk spare;

In the pot pour oil, on medium heat to four hot, under the pork fried dry moisture

Join Pixian bean paste, ginger, garlic, fried until the color red, in the fans, soy sauce, stir-frying until the fans on the color evenly;

Finally, lotus white, millet chili pepper segments into the pot, seasoned with Sichuan salt, monosodium glutamate, sugar, sesame oil stir-fry to taste, and finally sprinkled with green onions into the dish;