Mushroom and diced meat sauce(xiang gu rou ding jiang )

Mushroom and diced meat sauce

Introduction:

"The sauce is full-bodied, sweet and salty."

Production steps:

Step 1: dice pork, mushroom and scallion respectively;

Step 2: add proper amount of oil in the pot, heat over medium heat, then add Diced Pork and diced green onion and stir fry;

Step 3: wait for the flavor to explode in the pot, add proper amount of raw soy sauce and old soy sauce and continue to stir fry;

Step 4: stir fry the bean paste first, then add the sweet flour paste, and finally add appropriate amount of water to stir evenly;

Step 5: stir the chicken out of the pot until it is not bubbling.

Materials required:

Sweet flour sauce: 200g

Bean paste: 50g

Pork: 50g

Mushroom: 30g

Scallion: right amount

Oil: right amount

Water: moderate

Chicken essence: appropriate amount

Soy sauce: moderate

Old style: moderate

Note: 1. There is no need to put salt in the fried sauce, because the sauce itself is very salty; 2. The longer the sauce is boiled, the more fragrant the sauce is. Keep stirring during the boiling process to avoid pasting the pot; 3. Cover the inedible sauce with plastic film and keep it in the refrigerator for a long time;

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Xiang Gu Rou Ding Jiang