五花肉 100克
龙口粉丝 150克
芽菜 50克
郫县豆瓣酱 1 大勺
葱白 10克
姜末 10克
蒜叶 10克
料酒 15ml
生抽 5ml
老抽 5ml
糖 10克
油 45ml
水 250ml
方法:
1. 龙口粉丝在温水中浸泡10-15分钟后沥干水分备用
2. 五花肉去皮剁成肉末;葱白切薄片;蒜叶切细丝;姜切末
3. 大火热锅,加油45ml,炒香炒碎肉末后加郫县豆瓣酱1大勺炒出红油,加入葱白姜末和芽菜翻炒,然后从锅边淋入料酒15ml,生抽和老抽各5ml,加热水250ml 和糖 10克,水沸后加入泡好的龙口粉丝大火收汁
4. 装盘后撒上蒜叶增香点缀
Ingredients:
Pork belly 100g
Vermicelli 150g
Cardamine bean sprouts(SuiMiYaCai) 50g
PiXianDouBan sauce 1 tablespoon
Green onion stalk 10g
Ginger 10g
Garlic leaves 10g
Cooking wine 1 tablespoon
Light soy sauce 1 teaspoon
Dark soy sauce 1 teaspoon
Sugar 2 teaspoon
Oil 3 tablespoon
Water 1 cup
Method:
1. Soak the vermicelli in warm water for 10-15mins until they are soft and pliable, drain the water and set aside
2. Remove the skin of the pork belly and mince the meat( to make it easy, this Step can be replaced by ground pork); slice green onion stalk thinly, shred garlic leaves and mince a piece of ginger
3. Heat a pan over high heat, add 3 tablespoons of oil, stir-fry minced meat until it’s cooked through and aromatic; add 1 tablespoon of PiXianDouBan sauce and continue stir-fry until the oil turns red; saute sliced green onion stalks, minced ginger and SuiMiYaCai; drizzle 1 tablespoon of cooking wine, 1 teaspoon of light soy sauce and 1 teaspoon of dark soy sauce from the sides of the pan; add I cup of hot water and 2 teaspoons of sugar; bring the sauce to a boil and add the soaked vermicelli noodles, reduce over high heat
4. dish out and garnish with garlic leave shreds