Ant on the tree is one of the traditional specialties of Sichuan cuisine, because the minced meat after the dish is pasted on the top of the vermicelli, as if ants crawl on the branches of the tree. Legend has it that this dish is related to Guan Hanqing's Dou'e, Dou'e used a small piece of pork begging to cut the end, with the only remaining bit of the family's fans fried and then given to the mother-in-law to eat, the mother-in-law even praised delicious after eating, but also according to the characteristics of this dish to an image of the name of the dish, that is, the ants on the tree that have been handed down to this day, may not have dreamed of becoming a famous dish in Sichuan.
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Ants on the tree practices whether it is a hotel, a restaurant or a home-cooked method are many, if you put the noodles boiled meat as ants on the tree, it is wrong, it seems that the two are the same, in fact, there is a difference between the two, just like many people make a lot of ants on the tree there is a lot of soup, but the ant on the tree is no soup, is a relatively dry and fragrant dish. It is really difficult for ants to go up to the tree to verify what kind of practice is authentic, whether the soup is more or less, as long as you like it.
It seems easy for ants to get on the tree, but it is really difficult to do a good job, it is difficult not to stick to the pan when the vermicelli is fried, it is difficult to not cook the vermicelli, it is difficult to control the heat, and it is difficult to get on the tree by the ants. Today I will do it according to the traditional method of Sichuan, maybe this is different from the method you have seen.
<h1 class="pgc-h-arrow-right" data-track="5" > the way ants get on trees:</h1>
【Ingredients】: 150 grams of dragon mouth vermicelli, 250 grams of pork belly.
【Ingredients】: 1 small piece of ginger, 1 small green onion, 2 green garlic seedlings.
【Seasoning】: edible oil, salt, cooking wine, soy sauce, dark soy sauce, monosodium glutamate, Pixian bean paste, chili powder.
【Preparation】:
1, the choice of fans is very important, will also directly affect the effect after the dish, so we can choose to use peas or mung bean powder to make vermicelli, this kind of vermicelli is good, but also resistant to cooking. Cut the vermicelli slightly shorter with scissors first, so that it is more convenient to eat, and then put aside after cutting. Fans play the role of a tree in this dish.
2, pork belly washed first sliced and then cut strips, and finally cut into small grains and then chopped into minced meat, you can chop as small as possible, I like meat with a little fat, so that it is more fragrant to eat, do not like fat meat can use full lean meat. There is no hard and fast rule, it is all up to your own preferences. Meat plays the role of an ant in this dish.
3, green garlic seedlings first clean, the garlic stalks to remove for other dishes, we only take garlic seedling leaves, the garlic seedling leaves cut into about 0.5 cm wide small sections for later. Garlic leaves play the role of leaves in this dish.
4: Fresh shiitake mushrooms are cleaned and sliced before being cut into small particles for later. Traditional will use Sichuan sprouts, no sprouts will use winter vegetables, unfortunately sprouts and winter vegetables I do not have, so I will use shiitake mushrooms to replace it.
5: Chop the green onion, ginger and garlic into small pieces and set aside.
【Cooking Method】:
1, the hot pot added 350 grams of oil, open a small heat to heat the oil to about 30% heat under the fans, the fans are very fine, I am afraid that the oil temperature is high, the fire is big to fry the fans, hey! The fans didn't seem to react after they got out of the pot, as if they were boiling in water. Hahaha, this is an experiment, I just want you to know that low oil and low temperature small fire is not going to work.
2, the high heat to heat the oil temperature to 60% hot, the vermicelli will expand rapidly after about 3 seconds after the pan, immediately fried, do not need to turn over, a molding.
3. Then you can turn off the heat and then pick up the oil control and set aside. The desire to experience the heat again, which can't be blown up in front, seems to be ineffective. So give up the struggle.
4, leave a small amount of bottom oil in the pot, let the oil temperature drop down a little after the low heat, so that the minced meat will not appear after the phenomenon of sticky pan, minced meat after the pan first do not go to the turn, a little count for 5 seconds and then the minced meat scattered, try to break the minced meat, so that the fat meat oil can be fried out, the minced meat fried fragrant.
5, the minced meat is fried until all white, then add half of the minced ginger, ginger can play a fishy and fragrant effect.
6, the mushroom grains are also poured into the pot, the mushrooms are also very fragrant after frying. If there are no fresh shiitake mushrooms, you can also use dried shiitake mushrooms, but dried shiitake mushrooms should be soaked in water for 30 minutes in advance.
7, add a little salt in moderation to increase a bottom taste, if you eat relatively light can not add, because the salt of the back of the watercress sauce is already very heavy.
8: Pour 1 spoonful of soy sauce (about 6 grams) from the side of the pan to enhance the flavor and stir-fry evenly.
9: Add a few drops of old extract color, make the color a little darker, stir-fry evenly.
10: Add 1 teaspoon of cooking wine (about 15 grams) to add fishy flavor and stir-fry evenly.
11, you can fry the minced meat to dry and fragrant, you can beat the spare, when the minced meat is beaten, use a spatula to filter the minced meat, and the oil is left in the pot.
12: After the minced meat is beaten, it is still a low heat, pour the head of the ingredients (green onion, ginger and garlic) into the pot and fry the aroma.
13, after the aroma comes out, go down into pixian bean paste, slowly fry out the red oil, fry out the aroma, when frying the bean paste must be a small fire, and to keep turning, so that it is not easy to paste the pot.
14, after the red oil comes out, add 1 spoonful of chili powder into it, chili powder can play a role in increasing the spiciness, and can increase the color of the soup, this is my leftover knife chili pepper yesterday, pour it out of pity, just use it as chili powder.
15, then add 5 spoons of water (about 500 grams), the amount of water is also more critical, more soup too much, less vermicelli cooked is not rotten, the specific amount of water can be appropriately increased or decreased.
16, I think the color is slightly lighter, and added 3 grams of old pumping into the color.
17, turn on the high heat to boil the water and change to a low heat, simmer slowly on a low heat, to boil all the flavors into the soup, this process should take at least 3 minutes or more.
18 or 3 minutes passed quickly, and in order to look better after the dish, I beat all the residue in the pot with a strainer spoon.
19, then put the fried noodles under the pan, I put a total of 2, 1 fried, 1 did not fry. This allows you to see the effect after the dish is cooked.
20, after the noodles are cooked, use chopsticks to gently scatter the noodles, the noodles will become soft after encountering water, so do not use too much force when scattering.
21, after the noodles are scattered, pour the fried minced meat into the pot, and use chopsticks to gently stir-fry the vermicelli and minced meat evenly.
22, then change to medium-low heat to start simmering, let the vermicelli fully inhale the taste of the soup, throughout the simmering process to turn 2-3 times, so that it can be evenly heated. At this point, I have to say that the quality of the fans I said earlier directly affects the effect of the dish, if your fan quality is not good, then the fans seen in the pot now should be broken, very short, and the whole shape cannot be seen at all, and the good quality and poor quality are fully reflected here.
23: When the soup in the pot is drying quickly, add some MONOS glutamate (about 1 gram) to freshen.
24, and then sprinkle garlic seedlings into it, garlic seedlings often appear in Sichuan cuisine, I feel that this has become the standard of Sichuan cuisine.
25, ants on the tree is no soup, is a relatively dry and fragrant state, so that the minced meat can stick to the top of the vermicelli, there will be ants on the tree effect, so to dry the soup, in the last turning time do not use chopsticks, to use a shovel, so that the vermicelli will not be broken.
26, garlic seedlings are generally put out before the pot, so as to maintain its emerald green color. After the soup is dried, it can be put out of the pot and plated.
<h1 class="pgc-h-arrow-right" data-track="51" > technical questions, you ask me to answer:</h1>
Q: Can no Longkou fans use other types of fans?
A: Yes, you can use sweet potato flour and mung bean powder, but be sure to use a better quality.
Q: How does the fans taste when they don't fry?
A: The fried vermicelli that has not been fried has a bad taste, and it is a bit bit biting.
<h1 class="pgc-h-arrow-right" data-track="52" > Conclusion:</h1>
A lot of food is produced inadvertently, comes very suddenly, but can go very far, it's like ants on the tree, this dish is a bit difficult, but it's delicious. If you like this dish and are afraid of stir-frying, then I will share a similar, but slightly simpler cabbage stir-fried vermicelli in the next article, hoping to make up for the regret of this ant on the tree.
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