The rustic version of the ant on the tree, sour and spicy appetizing, delicious and qi-beneficial, will be eaten up as soon as it is served

Ingredients: 80 grams of pork, 120 grams of mung bean flour

Ingredients: 5 millet peppers, appropriate amount of garlic, appropriate amount of green onion

Seasoning: 10 ml of cooking wine, 15 grams of Pixian bean paste, 8 ml of light soy sauce, 8 ml of aged vinegar, 2 grams of salt, 2 grams of chicken essence

Method:

1. Drain the mung bean flour soaked in advance, cut into sections, wash the garlic and millet pepper, cut them into minced pieces, wash the green onion and cut the green onion, wash the pork and chop it into minced meat.

2. Heat the oil in a pan, pour in the minced meat and fry until it changes color, pour in cooking wine, and fry until fragrant.

3. Add minced garlic and an appropriate amount of chopped green onion, stir-fry until fragrant, add bean paste, light soy sauce, and stir-fry slightly.

4. Add vermicelli, add an appropriate amount of vinegar, salt, chicken essence, millet pepper, chopped green onion, and stir-fry.

5. Serve on a plate at the end.