Ants Climbing a Tree

Method10 steps

1. 1

   Soak the Glass Noodles

   泡发粉丝

   Soak the sweet potato glass noodles until soft for 20 minutes. Set aside.

   红薯粉丝提前泡软，泡水时间为 20 分钟，备用

   ⏱20 min

   • 💡 Be sure to soak the glass noodles until soft beforehand; otherwise, they will be difficult to flavor and prone to breaking during cooking.粉丝一定要提前泡软，否则煮制时难以入味且易断
   
2. 2

   Prepare the Aromatics

   准备辅料

   Chop the garlic and ginger finely. Set aside.

   将蒜、姜分别剁碎，备用

   ⏱2 min

   • 💡 The finer you chop, the more fully the aroma is released.剁得越碎香味释放越充分
   
3. 3

   Fry the Aromatics

   爆香底料

   Heat the wok, add 10ml cooking oil, then add minced garlic and minced ginger and stir-fry until fragrant.

   锅烧热，加入 10ml 食用油，加入蒜末、姜末炒香

   ⏱30 sec

   • 💡 Fry over medium-low heat to avoid burning the minced garlic.中小火爆香，避免蒜末烧焦
   
4. 4

   Stir-fry the Minced Meat

   煸炒肉末

   Add the minced pork and stir-fry until the meat turns white and slightly releases oil.

   加入猪肉末翻炒至肉色发白且微微出油

   ⏱3 min

   • 💡 Rendering the pork fat enhances the dish's aroma.炒出猪油能增加菜肴的香气
   
5. 5

   Fry the Red Oil

   炒红油

   Add Pixian doubanjiang and stir-fry until the red oil is released.

   加入郫县豆瓣酱，炒至红油析出

   ⏱1 min

   • 💡 Releasing the red oil is key to the color, aroma, and flavor of Sichuan cuisine.红油析出是川菜色香味的关键
   
6. 6

   Adjust Color and Flavor

   调色味

   Add light soy sauce and dark soy sauce, and stir-fry evenly.

   加入生抽和老抽，翻炒均匀

   ⏱30 sec

   • 💡 Use only a small amount of dark soy sauce to avoid the dish turning too dark.老抽只需少量，避免成菜颜色过黑
   
7. 7

   Add Water and Boil

   加水煮沸

   Pour in 300ml water and bring to a boil.

   倒入 300ml 清水，煮沸

   ⏱2 min

   • 💡 Add the glass noodles after the water temperature has risen.水温升高后再放粉丝
   
8. 8

   Add the Glass Noodles

   下粉丝

   Add the softened, drained glass noodles and gently stir with chopsticks to prevent sticking.

   放入泡软沥干的粉丝，用筷子轻轻拨动防止粘连

   ⏱30 sec

   • 💡 Be gentle to prevent the glass noodles from breaking.动作要轻，防止粉丝断裂
   
9. 9

   Simmer and Reduce the Sauce

   焖煮收汁

   Simmer over medium-low heat for about 5 minutes until the glass noodles have fully absorbed the sauce and the liquid has slightly reduced.

   中小火煮约 5 分钟，直至粉丝完全吸收汤汁、呈现微微收干状态

   ⏱5 min

   • 💡 Watch the sauce carefully; do not let it burn completely dry. A moist texture is better.注意观察汤汁，不要完全烧干，保持湿润口感更好
   
10. 10

    Garnish and Plate

    点缀装盘

    Sprinkle with chopped scallion to taste, turn off the heat, and plate.

    依据口味可撒入小葱末，关火装盘

    ⏱30 sec

    • 💡 The scallions serve as the finishing touch.葱花能起到点睛之笔的作用