所需食材
- 粉丝2把
- 猪肉末150g
- 豆瓣酱1.5汤匙
- 蒜末
- 姜末
- 葱花
- 生抽1汤匙
- 料酒1汤匙
- 高汤或水200ml
食材准备
- 粉丝用温水泡软，剪成适当长度
烹饪步骤
- 炒肉末：热油爆香蒜末、姜末，下肉末炒散变色，加豆瓣酱炒出红油。
- 调味煮汁：加生抽、料酒和高汤煮开。
- 煨煮粉丝：放入泡软的粉丝，中小火煨煮至汤汁基本被吸收、粉丝入味透明。
- 出锅：撒葱花翻匀即可装盘。
小贴士
- 粉丝吸饱汤汁才好吃，煨煮时多翻动避免粘锅
- 豆瓣酱小火炒香能让红油色泽更诱人
Ingredients
- 2 bundles glass noodles (vermicelli)
- 150g minced pork
- 1.5 tbsp doubanjiang
- minced garlic & ginger
- green onion
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 200ml stock or water
Preparation
- Soak glass noodles in warm water until soft, cut into manageable lengths
Steps
- Pork: Fry garlic and ginger, add pork and brown, stir in doubanjiang until red and fragrant.
- Sauce: Add soy sauce, wine and stock, bring to a boil.
- Simmer noodles: Add the soaked noodles, simmer over medium-low heat until they soak up the sauce and turn glossy.
- Finish: Toss with green onion and serve.
Tips
- The noodles should fully absorb the sauce — stir often so they don't stick
- Frying the bean paste over low heat brings out its rich red color and aroma
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