Ants on the tree is a Sichuan-style home-cooked dish~ In order to better meet the needs of all ages, I appropriately reduced the amount of “Jianxian bean paste” in this dish, reducing the spicyness and only keeping the spicy. The aroma of bean paste. The salty and delicious "winter dish" has been added to make the whole dish taste thicker and fuller.
Fans soak in soft water to soften, remove the drained water, and use the kitchen scissors to cut the fans for short.
Heat the wok and add salad oil. First stir fry the minced meat (no need to marinate the minced meat), stir fry until the water vapor is less. When the minced meat has some slight yellowing, add the winter vegetables and continue to stir-fry. Add the sauté and add the savory bean curd sauce. Add 1 bowl of water or broth (rice bowl), add soy sauce, oyster sauce, scented wine, sugar, pepper, and season. At this point, add the soaked noodles, cook over medium heat for 1-2 minutes, and add the minced garlic and chopped green onion and sesame oil when the broth is slightly thicker. Pour a few drops of vinegar before the pan, then stir fry evenly to serve the pan.
The vermicelli or the fans will be very absorbent, so the amount of water in the juice should be added a little more. After the cooked ants are on the tree, they should bring some soup. After the table is served, the soup will be slowly absorbed by the noodles and eaten just fine. If it is just burnt, then after the table is served, the noodles will continue to absorb the soup, and it will become dry and dry, and will stick together and become a big cockroach. The winter vegetables themselves have a salty taste, plus soy sauce, oyster sauce, and Pixian bean paste, all have a salty taste, so if the soup tastes enough, you don't have to put salt.