Cooking Steps

1. 

   Step1:Soak 100g of sweet potato vermicelli in 40 ℃ warm water for 30 minutes. Soak until it can be cut by hand and there is no hard core. Remove and drain. Cut the section for standby.

2. 

   Step2:Peel the pork sandwich and chop it into mince. Take 60g for standby.

3. 

   Step3:Hot pot cold oil, stir fry ginger and garlic. Add 2 spoonfuls of Pixian bean paste (if Pixian bean paste is coarse, you can chop some in advance) and fry the red oil. Add 1 tablespoon cooking wine, then add a small bowl of water, 2 tablespoons of raw soy sauce, half spoon of old soy sauce, a little salt (can be added according to your taste) and sugar to taste.

4. 

   Step4:When boiling, add the sweet potato vermicelli that have been soaked and cut. Cover with medium heat and cook for about 5 minutes. Turn the heat to collect the juice.

5. 

   Step5:Leave some soup. Turn off the heat and put it on the plate. Sprinkle a little millet, pepper ring and scallion on it. The ants will go up the tree to finish it.