Mapo tofu ｜ kattyanneru / Katchanneru's recipe transcription

Soak the vermicelli in boiling water for 4 to 5 minutes and let it drain.
Cut off the core of Chinese cabbage, cut it into small pieces about 1.5 cm wide, and wash them with water.
Finely chop the green onions.

Heat sesame oil in a frying pan, add minced pork and green onions, grated garlic, grated ginger, and salt and pepper, and fry on medium heat.
When the minced pork is cooked, add Chinese cabbage, mix, sprinkle with cooking liquor and cover.
Heat on medium heat for about 5 minutes, mixing about once on the way.
When the Chinese cabbage becomes moist and soft, add (A) and add the chili pepper if you like.
Mix the whole lightly, cover again and heat on low medium heat for another 5 minutes.

Add vermicelli to 2 and heat for 1-2 minutes while mixing the whole to warm the vermicelli, then add the water-soluble potato starch.
When the whole is thickened, serve it on a plate and sprinkle with sesame seeds and chirashizushi if you like.