Sauteed Vermicelli with Spicy Minced Pork
The origin of this dish is said to be related to Dou'e, a character described by Guanhanqing, a playwright of the Yuan Dynasty. Scholar Dou tianzhang gave his daughter Dou'e to his creditor, grandma Cai, as a child bridegroom before he left for Chuzhou. Dou E was filial to her mother-in-law and waited on her husband in the Cai family. Her life was passable. But not long after she married her husband, he died of illness and her mother-in-law fell ill in bed. Dou'e shouldered the burden of the family with her weak shoulders. While seeking medical treatment for her mother-in-law, she also tried every means to cook delicious meals for her mother-in-law to take care of her health. Her mother-in-law gradually improved. Just because of the lack of money and the economic tension, Dou E had to bite the bullet and go on credit. Before the meat case, the butcher said: you haven't paid back the money you owed twice before. You can't credit any more today. Dou'e had to beg with good words. The meat seller was entangled and cut a small piece of meat for dou'e. It's time to cook. Dou E thought, what can such a little meat do? Her thinking eyes fell on the top of the cupboard, on which there was a little silk left over during the new year. Dou'e had an idea. She took down the vermicelli and soaked them in boiling water. Then she cut the meat into small pieces, fried it with green onions and ginger, put in soy sauce and vermicelli, and stir fry it for a while. Finally, she added shredded garlic and pepper.The mother-in-law lying in bed asked: " Dou E, what dish do you cook so delicious& quot;& quot; It's fried vermicelli& quot; With the words, Dou'e brought the dishes to the bed. Before her mother-in-law moved the chopsticks, she found many black ideas on the fans. She asked with her old eyes: Why are there so many ants on it? When she knew the reason and tasted it with her chopsticks, she couldn't help praising the dish and simply "ants on the tree"
Step 1 . Ingredients: pea vermicelli, minced meat< br />& lt; br /> Seasoning: 1 tablespoon Pixian bean paste, ginger, chopped garlic, green onion, soup (substitute for thick soup, 1 small handful of Chinese prickly ash, and dry pepper (cut into< br/>< br/> sections)& nbsp; 1 tablespoon of soy sauce, 1 teaspoon of pepper powder
Step 2 . Chop pork, ginger and garlic; Chop the leaves of chives; Cut dry pepper into sections; Boil half of the thick soup.
Step 3 . Soak pea vermicelli in cold water until soft, drain and set aside. (The pea vermicelli tastes good. The cold water is soft so that it won't stick when fried)
Step 4 . Put a little oil on the pot and add pepper, chilli, garlic and ginger to explode the fragrance.
Step 5 . Then add minced meat and stir until it changes color.
Step 6 . Push the minced pork to one side and tilt the pan slightly. Add the bean paste on the oily side and stir fry for several times before mixing.
Step 7 . Pour in the stock again.
Step 8 . Add the soaked vermicelli and stir fry until the soup is dry.
Step 9 . Finally, stir in the soy sauce and sprinkle with pepper powder and chopped green onion.
Step 10 . Features: It is red and bright in color. The minced meat is pasted on the vermicelli (like ants crawling on the branches).
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