食材： 五花肉 100克 龙口粉丝 150克 芽菜 50克 郫县豆瓣酱 1 大勺 葱白 10克 姜末 10克 蒜叶 10克 料酒 15ml 生抽 5ml 老抽 5ml 糖 10克 油 45ml 水 250ml 方法： 1. 龙口粉丝在温水中浸泡10-15分钟后沥干水分备用 2. 五花肉去皮剁成肉末；葱白切薄片；蒜叶切细丝；姜切末 3. 大火热锅，加油45ml，炒香炒碎肉末后加郫县豆瓣酱1大勺炒出红油，加入葱白姜末和芽菜翻炒，然后从锅边淋入料酒15ml，生抽和老抽各5ml，加热水250ml 和糖 10克，水沸后加入泡好的龙口粉丝大火收汁 4. 装盘后撒上蒜叶增香点缀
Ingredients: Pork belly 100g Vermicelli 150g Cardamine bean sprouts(SuiMiYaCai) 50g PiXianDouBan sauce 1 tablespoon Green onion stalk 10g Ginger 10g Garlic leaves 10g Cooking wine 1 tablespoon Light soy sauce 1 teaspoon Dark soy sauce 1 teaspoon Sugar 2 teaspoon Oil 3 tablespoon Water 1 cup Method: 1. Soak the vermicelli in warm water for 10-15mins until they are soft and pliable, drain the water and set aside 2. Remove the skin of the pork belly and mince the meat( to make it easy, this Step can be replaced by ground pork); slice green onion stalk thinly, shred garlic leaves and mince a piece of ginger 3. Heat a pan over high heat, add 3 tablespoons of oil, stir-fry minced meat until it’s cooked through and aromatic; add 1 tablespoon of PiXianDouBan sauce and continue stir-fry until the oil turns red; saute sliced green onion stalks, minced ginger and SuiMiYaCai; drizzle 1 tablespoon of cooking wine, 1 teaspoon of light soy sauce and 1 teaspoon of dark soy sauce from the sides of the pan; add I cup of hot water and 2 teaspoons of sugar; bring the sauce to a boil and add the soaked vermicelli noodles, reduce over high heat 4. dish out and garnish with garlic leave shreds
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