Sihai network

The simplest way to check the dishes of top chefs

1. Wash the vermicelli with warm water,

2. Wash and chop the lean meat into minced meat,

3. clean and cut the onion,

4. Put oil in the pot, add minced meat after heating, add some bean paste and stir fry dried minced meat, add vermicelli and stir well, mix in cooking wine, soy sauce, sugar, salt and monosodium glutamate and stir well.

Tips:

1. Preparation in advance: soak the vermicelli; cut the ginger, garlic, scallion and Douchi into fine pieces; mix the minced meat with salt, cooking wine and soy sauce and marinate it evenly;

2. Stir fry ginger, onion, garlic, Douchi and other spices with chili oil (remember that at this time, only half of the shallot is needed), stir fry the fragrance, then put in the marinated minced meat and stir fry until the color changes;

3. After the meat is discolored, add a proper amount of broth (if not, add water, salt, soy sauce, pepper and other seasonings, and boil into a thick broth juice;

4. Pour in the pickled vermicelli again, cover and cook, so that the vermicelli can fully absorb the fresh taste of the broth;

5. Open the lid and collect the juice in high fire. Pay attention to leave some juice properly, because the fans will continuously absorb the juice, so as not to be too dry when serving;

6. Put it into a bowl and sprinkle the other half of shallot on the surface;

7. My "ants on the tree" is suitable for the less spicy relatives. If you like to eat chili, you can stir fry Pixian bean paste with oil first, and then start to stir fry other raw materials. The next steps are the same.