Ants in a tree (Ma yi Shang Shu)

Ants in a tree (Mayi Shang Shu)

Ingredients:

  • 300g minced pork
  • 200g noodles
  • 5 dry wood ear mushrooms
  • 2 spring onions
  • 1 piece of ginger
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 chilies
  • Sichuan pepper
  • 1 teaspoon starch
  • 2 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon rice wine
  • 1 teaspoon chili oil (if you don’t, supplement with another sheath of chili)
  • 2 teaspoons sesame oil

 

Steps:

  1. The dry wood ear mushrooms are placed to soak in a bowl of water.
  2. The minced meat is put into a bowl and salt is added over it, 1 teaspoon of soy sauce, rice vinegar, 1 teaspoon of sesame oil and starch. Mix well and leave it in the refrigerator for 20 minutes.
  3. Sink the noodles in a pot with boiling water and leave for 5 minutes, then pass them through cold water and drain.
  4. Finely chop the chili, ginger, garlic and the onion. Separate the white part of the onion from the green one.
  5. Heat 1/2 teaspoon pepper and one teaspoon sesame oil in a wok.
  6. Over the hot oil add the finely chopped chili peppers.
  7. Then add the white part of the onion, ginger, garlic and the Sichuan pepper.
  8. The vast majority of Sichuan cuisine recipes require this kind of pepper, so it is also called Sichuan pepper.
  9. Fry everything for a few seconds then add the minced meat previously prepared. Sauté until it begins to form a sauce.
  10. Cut the wood ear mushrooms and add them to the meat mixture.
  11. Add the rice noodles drained of water, and over them the light soy sauce and the remaining chili oil.
  12. Mix everything well so that the pieces of meat should be mixed with the noodles. Transfer everything to a platter.
  13. Sprinkle everywhere with freshly ground pepper and then add the green onions.

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