Ingredients
100 g vermicelli noodles, 75 g ground pork, 150 g broth.
Seasonings
750 g vegetable oil (50 g actual consumption), 20 g soy sauce, 13 g cooking wine and 13 g Pixian broad bean paste, 5 g scallion, 3 g each ginger, garlic cloves, and MSG, 1 g chili powder.
Instructions
1. Finely mince the scallions, ginger, and garlic. Heat oil in a wok over high heat until it reaches 60-70% of its smoking point (about 350°F/175°C), then add the bean thread noodles and deep-fry until they puff up and become crispy, then remove and drain.
2. After stir-frying, sauté the scallions, ginger, garlic, and chili powder for a few moments, then pour in the cooking wine, broth, and soy sauce. Add the bean thread noodles and cook until the liquid is absorbed, then season with MSG. This dish has a glossy red color, with the minced meat clinging to the noodles like ants crawling on branches, offering a uniquely delightful flavor.