Ants Climbing a Tree

Name: Ants Climbing a Tree
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 125 g dried thick cellophane noodles; 100 g lean beef, minced; 40 g Pixian doubanjiang, finely chopped; 10 g soy sauce; 10 g ginger, cut into fine shreds; 1 g MSG; 40 g celery, finely diced; 0.5 g Sichuan pepper oil; 300 g cooked vegetable oil (actual consumption); 300 g fresh stock; 4 g fine salt

Crispy minced beef is braised with soft-fried dried vermicelli, leaving the noodles moist and tender and the meat richly fragrant.

35 min

Easy

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Ingredients

dried thick cellophane noodles 125 g

lean beef, minced 100 g

Pixian doubanjiang, finely chopped 40 g

soy sauce 10 g

ginger, cut into fine shreds 10 g

MSG 1 g

celery, finely diced 40 g

Sichuan pepper oil 0.5 g

cooked vegetable oil (actual consumption) 300 g

fresh stock 300 g

fine salt 4 g

Instructions

Prep

Finely dice the celery, finely chop the Pixian doubanjiang, and cut the ginger into fine shreds. Mince the beef finely as well.

Stir-Fry the Beef

Place the wok over medium heat and add 25 g of vegetable oil. Add the beef and stir-fry until it breaks up into fine crumbles, then transfer it to a cutting board and mince it finely two more times. Return the beef to the wok, add the ginger, and continue stir-frying to dry out the moisture until the beef releases its oil and becomes crisp and fragrant. Transfer to a bowl.

Fry the Noodles and Combine

Add another 250 g of vegetable oil to the wok and heat to about 150°C (medium-hot). Add the noodles and fry until they puff up and become airy all over, then remove and drain. Pour out the frying oil, reserve about 50 g in the wok, add the doubanjiang, and stir-fry until the oil turns red and fragrant. Pour in the fresh stock, then add the noodles, beef, salt, soy sauce, Sichuan pepper oil, and MSG. Move to low heat and simmer gently for 3 minutes. Stir in the diced celery, mix well, transfer to a serving bowl, and serve.