“Vermicelli is tender and toothy, the soup is rich and mellow, and the meat powder is rich in taste. When the three are combined, rotten meat noodles burst out with new vitality.Sweet potato noodles boil well for a long time and shine with the light. Sichuan flavor is so complex and simple.
|Kou Daxiang Fresh Pepper Bean Flap||Appropriate amount|
|lean meat||Appropriate amount|
|Sweet potato vermicelli||Appropriate amount|
|Brassica juncea oil||Appropriate amount|
|Prickly ash grains||Appropriate amount|
|monosodium glutamate||Appropriate amount|
|time consuming||Twenty minutes|
Food preparation: * Kou Da Xiang fresh pepper bean paste, pork lean meat, sweet potato vermicelli, pickled mustard seed oil, salt, pepper, onion, starch, monosodium glutamate, etc.
Soak high-quality sweet potato noodles in water until they can be easily pinched off.(Soaking in hot water will soften faster)
Heat the frying pan and pour in the small squeezed rapeseed oil. After the rapeseed oil has matured, put in the pepper oil. Then stir-fry the minced meat in a proper amount. After the minced meat turns from red to white, put in the fresh chili bean flakes of Kodaxiang and stir-fry.
After the meat is fragrant, flavored and colored, a proper amount of clear water can be added.If there is soup, it tastes better to use it.
Put in the soaked sweet potato flour and continue to stew. The soup will drown the noodles.
When the noodles are soft and slightly sticky, the soup can be cut into small scallions and put into the pot seeds. Then salt and monosodium glutamate can be added according to individual taste, and the pot can be served as a dish.
Works from Daxiang Fresh Pepper and Bean Flaps