How to make black bean, mushroom and minced meat sauce

To make a good dish is not as difficult as everyone imagines. Just prepare the ingredients and tableware, control the heat, and then follow the steps below for making black bean, mushroom and minced meat sauce. I believe you can do it.

1. Prepare all the ingredients. Wash and soak the dried mushrooms (filter and keep the soaking water). Squeeze out the water from the soaked mushrooms and cut into 0.6 cm cubes. Coarsely chop the fermented black beans into the same size as the mushroom cubes. Remove the skin from the pork belly and cut into minced meat of the same size as the mushroom cubes.

2. Heat the wok, pour in cooking oil and heat until 60% hot, add the fermented black beans and stir-fry over low heat until the fermented black beans are fragrant.

3. Add the minced meat and stir-fry until the meat turns white and smells good. Add the mushrooms and rice wine and stir-fry for a while. Then add the spicy sauce, steamed fish sauce with fermented black beans, dark soy sauce for straw mushrooms, ginger juice, and rock sugar. Pour in an appropriate amount of the water used to soak the mushrooms (just enough to half cover the food in the pot) and simmer over low heat until the mushrooms are fragrant. When the mushrooms are translucent and fragrant, turn off the heat, pour in sesame oil, sprinkle some white sesame seeds and mix well.

4. Take a clean, oil-free and water-free sealed bottle, put the cooled black bean, mushroom and minced meat sauce into it, pour sesame oil on it to cover the sauce, cover it and put it in the refrigerator. Eat it within two weeks.

Well, after reading the editor’s introduction, I think housewives should quickly throw away the black bean, mushroom and minced meat sauce in your hands, and learn how to make this nutritious, healthy and delicious dish that the editor will introduce to you today. Come on and make it.