蚂蚁上树

Ekina's style of a Sichuan dish where it isn't too spicy. As you all know that sichuan dish are known to be oily and spicy, with lots of peppercorns used. I omit the oily and super spicy ingredients and replace with my home-made chili paste.

Ingredients;
1 bunch 冬粉, soaked and drained
Minced pork
Chopped celery
Chopped spring onion
Mined garlic
Spicy bean paste
Dark soy sauce
Chili paste
Sugar
Stock
Salt
Oil for frying

Method;
-Fry garlic till fragrant, add bean paste.
-Add minced pork and celery, fry till change colour.
-Pour in stock & seasoning.
-Toss in 冬粉, fry till stock absorb.
-Sprinkle with chopped spring onions and serve.
-Enjoy!