<h1 class="pgc-h-arrow-right" data-track="1" > ants on the tree, fans can not be directly under the pot after soaking soft, master a trick, not lump non-stick pan</h1>
Many ordinary foods have a very good name, such as cold tomatoes are also called volcanic drifting snow, minced meat fried vermicelli is called ants on the tree, does it sound very high-grade?
Many people have been deceived by these elegant names, and after they are actually served to the table, the whole person is ignorant.
However, there is a saying that the ant on the tree is still very delicious, it is a very classic Sichuan dish, a very classic next meal. Because after frying, the minced meat clings to the vermicelli, like ants climbing on a tree, hence the name. Anyway, I like to eat, usually no appetite, just come to such a dish.
But it is such a simple dish, but when fried, it bothers many people, how to fry the fans, stick together, and always stick to the pan when frying? It turns out that after the fans are soaked, it is not possible to directly go down to the pot to fry, but also to master a trick, do 1 more step, the fans can not lump the non-stick pan.
<h1 class="pgc-h-arrow-right" data-track="15" > [ant on the tree].</h1>
Recipe: pork belly, vermicelli, chives, ginger and garlic, Pixian bean paste, soy sauce, soy sauce, cooking wine, oil
1: Prepare a basin of warm water, put all the fans in it, and start soaking. Soaking in warm water will be better and faster, soaking the vermicelli for more than 1 hour until the vermicelli becomes transparent and there is no hard core.
2, so that we fish out the fans, the moisture control dry, but can not be directly under the pot, but need to master a trick, do 1 more step. We pour the right amount of soy sauce into the vermicelli, add a spoonful of cooking oil, stir with chopsticks, stir evenly and set aside.
3, after doing this, not only can the color of the fans look better, but also add cooking oil into it, the fans will not stick to the pan when frying, and the frying will not be lumpy. Next, we will chop the pork belly into minced meat, and then cut the chives, ginger and garlic, and cut them for later.
4: Pour oil into the pot, heat it up and add green onion, ginger and garlic to fry until fragrant, then pour the minced pork into it and stir-fry to bring out the aroma. Then add a spoonful of Pixian bean paste, an appropriate amount of raw soy sauce, old soy sauce, cooking wine, fry the pork until it changes color, add a bowl of water to it, and bring the water to a boil.
5: After the water is boiled, add the vermicelli, then start simmering on low heat until the soup becomes less, then we use the high heat to collect the juice until the soup is strong, and then you can get out of the pot. Sprinkle the green onions after the pot, and quickly bring it to the table to eat, the taste is too fragrant!
Tips:
Do ants on the tree, after the vermicelli is soaked, it is not possible to directly get off the pot, there is another step to be done, this step is to add soy sauce and cooking oil to the vermicelli, stir it, it will not stick to the pan into a lump.