Ant Climbing Tree

Instructions

1. 1Soak cellophane noodles in room-temperature water 15 minutes. Drain well, then snip into 5 cm lengths with kitchen shears.

   剪短易拌匀

   🔍 Look for 15 分钟 · 15 minutes

   Visual: 粉丝呈半透明状，柔韧易分，无糊烂。Noodles are translucent, flexible, and separate easily — no mushiness.

   You know it's right when: 单根粉丝可弯折不断，且无水滴下。A strand bends without snapping or dripping water.

2. 2Heat wok over medium-high. Add pork and stir-fry until crumbled and no pink remains — about 2 minutes.

   炒散防结块

   🔍 Look for Medium-high 2 分钟 · 2 minutes

   Visual: 肉末呈细碎干爽颗粒状，表面哑光不泛油。Meat breaks into fine, dry granules; surface looks matte, not greasy.

   You know it's right when: 边缘初显浅褐，气味转为纯粹肉香。Edges begin to brown lightly; aroma turns meaty and clean.

3. 3Push pork to edge. Add doubanjiang to center and stir-fry 20 seconds until oil reddens and aroma sharpens.

   豆瓣酱需爆香

   🔍 Look for Medium-low 20 秒 · 20 seconds

   Visual: 酱周油色转深珊瑚红，边缘泛细密泡沫。Oil around paste darkens to deep coral; tiny foam appears at edges.

   You know it's right when: 香味骤然浓郁，带暖醇发酵酸香。Fragrance intensifies with a warm, fermented tang.

4. 4Return pork to center. Add Shaoxing wine and stir-fry 30 seconds until alcohol smell evaporates and mixture glistens.

   酒气要炒净

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 短暂升腾一缕薄而可见的蒸汽；整体泛匀亮油光。Steam rises briefly in a thin, visible veil; surface glistens uniformly.

   You know it's right when: 刺鼻酒气消失，转为清甜米香。Sharp alcohol odor disappears, replaced by sweet rice fragrance.

5. 5Add drained noodles and white scallion parts. Toss gently over medium heat 1 minute — noodles should absorb sauce, not steam.

   轻翻防断粉

   🔍 Look for Medium heat 1 分钟 · 1 minute

   Visual: 粉丝裹附肉末，呈浅米色，缀点点酱红。Noodles cling to pork, turning pale beige with flecks of red sauce.

   You know it's right when: 无蒸汽升腾；粉丝弹牙不软塌。No steam rises; noodles feel springy, not soggy.

   If noodles seem dry, add 1 tsp hot water — never cold.