How to make Douzui Fried Vermicelli (Old Beijing) flavor

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  1. Prepare ingredients, cut pork belly into 5mm dices, test your knife skills, etc.Picture
  Blanch the bean sprouts in water, turn to 2 boil, taste 70% cooked, cut into pieces, remove and drain, and set aside.Do not use noodles! , don’t be picky about the bean shells

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  2. Cut the pork belly into cubes For 5mm cubes like this, I find it troublesome to use meat filling instead, but the taste is not so fragrant (⊙o⊙)

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  3.a Heat the pan with cold oil, add the meat and stir-fry out some of the oil, don't make it too dry;
  b Add the onion, ginger and garlic, simmer until fragrant, pour in Beans,
  c stir-fry twice, add 2 tablespoons of soy sauce until they start to color, then add the prepared boiling water
  d just cover the mouth of the beans, then add vermicelli;
  e add 1 chicken essence/4 tablespoons, a little sugar, a small spoonful of salt;
  

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  4.The next step is to keep boiling and wait for the soup to gradually reduce.After stirring a few times, the juice will be reduced to 1/3 of the beans.When the vermicelli looks transparent, add the chili rings and stir-fry for 6 Next, the juice becomes a little less but it cannot be without juice (the dish will absorb the juice when it gets cold)
  Finally! Add garlic leaves, stir-fry twice, turn off the heat, take out the pan, and eat
  

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  5.Eat it, does it smell good? Haha