IMG_9754ingredients

150g lean pork, minced
100g mung bean thread (or mung bean vermicelli)

3 cloves of garlic
1 small piece of ginger
2 stalk spring onion

seasoning
1 tbsp bean paste (recommend 郫县豆瓣 which is a well known sichuan brand – note that this brand is very salty, so I used only 1 tbsp)
1 tbsp dark soy sauce
1/2 tsp chicken bouillon powder
1 tsp chinese wine
1 tbsp peanut oil

食材

猪瘦肉 150克,剁碎
绿豆粉丝 100克

大蒜 3粒
姜 1小块
香葱 2根

调味料
豆瓣 1大匙(建议用四川著名的郫县豆瓣。注:这个牌子的豆瓣挺咸滴,所以只用了一大匙)
酱油 1大匙
鸡粉 1/2小匙
料酒 1小匙
花生油 1大匙

Directions/做法

IMG_9727IMG_9728the brands of bean thread and bean paste that i use
我推荐的绿豆粉丝和豆瓣

IMG_9738soak bean thread till transparent. depending on your brand, it may take up to 3 hours
粉丝用水浸泡至心透。有些牌子粉丝可能需泡至 3小时

IMG_9739marinate pork with chinese wine
then “soak” it in 1 tbsp peanut oil
猪肉碎以料酒拌匀后,加入 1大匙花生油浸住

IMG_9740dice garlic and ginger
chop spring onion into small segments
姜和大蒜切末
青葱切小段

IMG_9741chop bean paste finely
豆瓣剁细

IMG_9742heat about 1.5 tbsp of oil (not stated in recipe) in a frying pan
锅中烧热 1.5大匙油 (食谱外)

IMG_9743add in minced pork and fry till it’s nearly dry. make sure you separate the minced meat to create the “ants” effect
加入猪肉碎炒至水份快干。边炒,边分开肉碎。 这样才像蚂蚁哈

IMG_9744create a well, and add in bean paste. fry well
肉末中拨开个洞,加入豆瓣,炒匀

IMG_9745add in garlic and ginger and fry to combine
加入姜和蒜。拌匀

IMG_9746add in some water that can cover about half your bean thread (you need to estimate here)
加入能没住粉丝大半的水(自己适当加入哈。。)

IMG_9747add in dark soy sauce and chicken bouillon powder. fry well
加入酱油和鸡粉。炒匀

IMG_9749add in bean thread
加入粉丝

IMG_9751fry well till water has nearly dried up
炒至水份快收干

IMG_9752add in spring onion, fry to mix, then dish and serve
加入香葱推匀,熄火、上碟咯

IMG_9756

 

 

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(2) Comments

  • Rumbling Tummy (September 28, 2015)

    Good morning Vic!

    Many years ago, when I first heard about this dish, I got goosebumps and after watching a youtube I think this will be delicious. Can you tell me Fen Si is the same as tang hoon?

    • Victoria Bakes (September 28, 2015)

      Haha… tang hoon.. that\’s a forgotten word to me… yes dear, it is the same thing

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Victoria Bakes – Baking into the Ether