Sauteed vermicelli with spicy Douchi sauce

Sauteed vermicelli with spicy Douchi sauce

Introduction:

"After the Cantonese sausage powder is fried with Douchi sauce, it's so delicious that it can't stop."

Production steps:

Step 1: cut 10 pieces of Cantonese Style Pork Sausage powder into small sections, drain the water, and set aside 1 tbsp Douchi chili sauce.

Step 2: heat the peanut oil in a hot pan (the stir frying of pasta will stick to the pan, and it's best to stir fry in a pan or non stick pan). Heat 70% of the oil and pour it into the pork intestines powder section. Spread it flat in the pan and fry it first.

Step 3: turn over the fried vermicelli to remove the water from the vermicelli. When the vermicelli turns pale brown, add a spoonful of chicken powder, a little salt and a spoonful of fresh soy sauce to stir fry.

Step 4: stir fry the vermicelli for one minute, add in the lobster sauce and chili sauce, stir for 1-2 minutes, stir and serve.

Step 5: finished product.

Materials required:

Pork sausage powder: 10 pieces

Peanut oil: right amount

Fresh soy sauce: 1 tbsp

Lobster sauce: 1 tbsp

Chicken powder: 1 teaspoon

Refined salt: right amount

Note: in order to make it more offensive, you can stir fry the vermicelli with ingredients in procedure 3, and then put it in the oil pan, and then stir fry the vermicelli in the oil pan. I think it's OK to go back to the pot or stir fry directly. The Douchi sauce I used for stir frying is my father's own pickled garlic Douchi chili sauce, which is not as choking as Laoganma chili sauce.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: Original