sichuan cuisine ~ ants climbing a tree 蚂蚁上树

ingredients

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

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

soak 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

marinate 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

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

chop bean paste finely
豆瓣剁细

heat 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）

add 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

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

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

add 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。。）

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

add in bean thread
加入粉丝

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

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