Mushroom meat sauce(xiang gu rou jiang )

Mushroom meat sauce

Introduction:

"Today we are talking about making" meat sauce ". Meat sauce seems like a trivial matter, but it is actually related to people's livelihood. Breakfast "authentic Sichuan noodles" is rising by 20% every year, and inadvertently, it has risen from 1.5 yuan / bowl to 3.5 yuan / bowl. Noodles are still the same bowl of noodles, people are still those people, what remains unchanged is noodles, what changes is the price of noodles. I have long had an opinion on "authentic Sichuan noodles" for breakfast. In the final analysis, the main problem is the hygiene of breakfast stalls. I don't want to talk about those things. Now that I have made up my mind not to eat breakfast outside, I have to DIY at home and make some meat sauce for breakfast. Mr. Kong said: "review the old and know the new". Only in this way can we be regarded as a good student. Yes, it's the same with cooking. If you always stick to a pattern of cooking and believe that a program is cooking, the people who cook will be tired of it, and the eaters will be tired of it. Meat sauce has been made many times, and each time the formula is different, the natural taste is also different. A better meat sauce can eat a bowl of noodles, and a bad one can only be regarded as "living". Today, when we make "mushroom meat sauce", those who have eaten instant noodles should still remember the strong flavor of that kind of mushroom noodles. That kind of mellow flavor will be missed for a long time after eating. In order to highlight the smooth taste of the mushroom sauce, I put pig skin in the sauce, then cut the pork into meat stuffing, stir fry the oil over fine fire, and then add the diced mushrooms and pig skin to stew for 90 minutes. In order to highlight the pure flavor of mushrooms and pork, don't put too much spices or seasonings, just ginger. In this way, the final meat sauce will be full-bodied and smooth in taste

Production steps:

Step 1: put the pig skin into the pot, boil the water and take it out for 5 minutes.

Step 2: remove the remaining pig hair with tweezers.

Step 3: use a knife to remove the grease from the pigskin.

Step 4: strip the pigskin.

Step 5: cut the pig skin into fine grains.

Step 6: soak mushrooms and dice them.

Step 7: cut the pork into thin strips.

Step 8: chop the pork with a knife and set aside.

Step 9: stir fry the meat in a small pot.

Step 10: fry the minced meat until the oil comes out.

Step 11: pour in the diced meat and stir fry well.

Step 12: pour in three tablespoons of soy sauce.

Step 13: pour in the diced mushrooms.

Step 14: pour in enough water.

Step 15: add appropriate amount of refined salt, bring to a boil over high heat, and lower the heat for 1.5 hours.

Step 16: put the cooked mushroom meat sauce into a clean container.

Materials required:

Pork: 400g

Mushroom: 20g

Pigskin: 100g

Refined salt: right amount

Ginger: moderate

Old style: moderate

Note: 1, pork with a knife cut into fine, fine fire stir fry oil. 2. After the pigskin is boiled in boiling water, remove the remaining PigHair with tweezers. 3. The meat sauce should be stewed over low heat. 4. In order to highlight the pure flavor of mushrooms and pork, don't put too much spices or seasonings, just ginger.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Xiang Gu Rou Jiang