Lao Yang's version of ants on the tree

Lao Yang's version of ants on the tree

Introduction:

"This dish has bright vermicelli, soft and tender, crisp and fragrant minced meat, and unique flavor. It is the top grade of vegetarian dishes."

Production steps:

Step 1: soak the vermicelli in cold water and soften it. Take it out. Make sure to soak it in advance and drain it in advance, otherwise it will easily stick to the pot.

Step 2: cut carrot, green pepper, ginger and onion.

Step 3: stir fry a spoonful of red oil bean paste. Stir it over low heat. Don't paste it. Stir until the oil is red.

Step 4: stir fry the minced meat until it turns white. Add a teaspoon of sugar, carrot, ginger and onion.

Step 5: water, not too much, just to the edge of minced meat, I mixed half rice bowl water. Put in the fans.

Step 6: boil for a while, the water is almost dry, turn over the juice with a shovel, add green pepper, chicken essence, sesame oil, and turn off the heat. The green peppers will be ripe. Don't worry.

Materials required:

Minced meat: moderate

Longkou fans: two

Carrot: one

Green pepper: one

Ginger: right amount

Chives: right amount

Pixian Douban sauce: right amount

Note: the first point: fans to use cold water bubble, soft can, fished out, be sure to ahead of time bubble, ahead of time drain, otherwise it will be easy to dip pot. Key point 2: keep a low heat to stir fry Pixian Douban sauce, stir fry red oil key point 3: press the vermicelli with a shovel when putting the vermicelli, and dip the vermicelli with water evenly, as shown in Figure 5. Don't put the vermicelli under the minced meat. The minced meat on the bottom of the pot will not let the vermicelli paste in the process of cooking. I didn't put anything?? Yes, I didn't put anything, so you don't put anything except sugar, chicken essence, sesame oil! Unless you eat a lot of salt, try it.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy