How to make spicy vermicelli

Method 1:

Ingredients: 2 handfuls of vermicelli, 3 cabbage leaves, minced meat

Ingredients: Pixian chili sauce, minced garlic, chopped green onion, salt, soy sauce, sugar, vegetable oil

practice

1. Cut the cabbage into shreds. Slice the green onions. Chop garlic into fine pieces.

2. When the oil is hot, sauté the chopped green onion until fragrant, add the minced meat and cut it into pieces. When it starts to change color, add light soy sauce, a spoonful of Pixian chili sauce and a little sugar, and stir well.

3. Pour in the shredded cabbage, add a little or no salt, stir-fry for a few times, add water to the same level as the cabbage, and add vermicelli.

4. Bring to a boil over high heat, then cook for another 5 minutes until the sauce thickens. Sprinkle with chopped garlic, stir a few times and serve.

Tips

If the vermicelli is cooked for too long, it will break and break, so you have to control the timing well and turn off the heat when it is cooked.

Method 2:

Material

Pork skin, dried shrimp, vermicelli, chili sauce

Spicy Vermicelli

Spicy Vermicelli

Pork skin: It is much more convenient in the country, and ready-made pork skin blocks are sold in many places. All I could do was cut a few strips of skin from a piece of pork belly and then painstakingly cut it into cubes.

Vermicelli: Zhouli vermicelli is always available. Usually, you can cook chicken soup and pork ribs soup, add some vegetables and vermicelli and cook it to make a quick dinner that is easy and nutritious.

Shrimp: There are many choices of ingredients. You can use dried shrimps, sausages, shredded chicken, duck strips, various vegetables, etc.

practice

1. Boil the vermicelli quickly in boiling water until soft, rinse with cold water, drain and set aside. The diced pork skin should also be boiled briefly and set aside.

2. Heat oil in a pan, add minced garlic and ginger, stir-fry until fragrant, then add pork skin and stir-fry.

3. Take an appropriate amount of chili sauce (I used a very spicy chili sauce) according to personal taste, mix it with boiling water in a container and set aside.

4. After the pork skin is fried, add the dried shrimps and mix well, then inject the chili + water mixture in step three.

5. Add the vermicelli in step 1, stir with chopsticks, cover the pot and simmer until the juice is absorbed and dried.

6. Serve on a plate and sprinkle with chopped green onions or coriander leaves.

For this vermicelli dish, the key to ingredients lies in the choice of vermicelli. Vermicelli should be elastic, chewy, thin, smooth, not broken or mushy. After cooking, it should be of moderate hardness, well-seasoned and full of fragrance.