Old friend's method of stir frying rice noodles

Ingredients and materials

One pound of rice noodles

Moderate amount of pickled bamboo shoots

Two liang of lean meat

Moderate amount of sugar

Salt in moderation

Half garlic paste

Appropriate amount of bean drum

Three spoons of light soy sauce

Appropriate amount of oil

Moderate amount of starch

Old friend's method of stir frying rice noodles

1. It's already written on the picture. The materials are ready and the meat is marinated in advance

2. Stir fry the pickled bamboo shoots first, as they will taste better in a dry pan. Stir fry until they turn slightly yellow and remove for later use

3. Add oil and stir fry until fragrant garlic, bean drum, and millet pepper

4. Put in the pickled bamboo shoots and stir fry evenly. Stir fry the pickled bamboo shoots with the aroma of fermented black beans until they are fragrant.

5. Leave a space in the middle and add lean meat to stir fry.

6. Stir fry the meat until it is half cooked, then add sugar. As fermented black beans are salty, there is no need to add extra salt. Adding sugar to stir fry is because fermented black beans themselves have a slight bitterness, and adding sugar is to neutralize that taste.

7. Add river noodles and stir fry together. Add three or four tablespoons of light soy sauce, you can try it because the saltiness of each brand of light soy sauce is different.

8. Stir fry until the rice noodles become soft and the sauce color is uniform, then serve on a plate

Tips

Sour bamboo shoots are not the common ones, they are unique to Guangxi and can be purchased on Taobao. You can't make that kind of flavor with pickled bamboo shoots from other regions.

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