When it comes to Lao Gan Ma, I believe many people have tasted his mushroom sauce. The mushroom sauce tastes particularly delicious when used with rice and noodles. But the price of Laoganma nowadays is not cheap. You can finish it by yourself after just a few meals. Thinking about the price, it is quite expensive. In fact, the method of making mushroom sauce is very simple. As long as you learn it briefly, you can know it. Today I am going to share with you how I make mushroom sauce.

Making materials: dried chili pepper, beef, salt, cooking oil, chicken essence, king oyster mushroom, shiitake mushroom, onion, shallot, star anise, bay leaf, cinnamon, ginger, garlic

1. First, we need to prepare an appropriate amount of dried peppers. Use clean water to remove any dirt on the surface of the dried peppers. After washing them, add the washed dried peppers directly to the pot with cold water and turn on low heat. Boil the dried chili peppers for 20 minutes until the chili peppers are completely cooked and swollen. When cooking chili, we need to prepare a small piece of beef, clean it, then chop it into dices and set aside.

2. Prepare an appropriate amount of old ginger, clean the old ginger, and cut it into fine pieces for later use. Then prepare a little more garlic, peel the garlic, cut into minced garlic and set aside. Then prepare an appropriate amount of fresh mushrooms. Soak the mushrooms in salt water first, then wash them. Clean the mushrooms and cut them into cubes for later use. In addition to preparing shiitake mushrooms, we also need to prepare some king oyster mushrooms, wash them and chop them into pieces for later use. Pair shiitake mushrooms with king oyster mushrooms, and the chili sauce made will taste better.

3. After cooking the peppers, we need to remove the peppers from the water, then cut the peppers into sections, and finally chop the peppers with a knife into thinly chopped glutinous rice cakes. . After the chili is chopped, we also add two spoons of bean paste to it to increase the flavor of the chili. At the same time, heat the oil in the pot. Pour some more oil into the pot. After the oil temperature is 50% hot, add onions, shallots, star anise, bay leaves, coriander, and ginger slices to the pot. Fry them until they become fragrant, and then fry the residue. Remove the oil and throw it away.

4. Add the prepared minced beef directly into the hot oil that has just been fried. Then fry the beef over medium heat until the water is dry, and remove the fried beef from the oil and set aside. Finally, add the shiitake mushrooms and king oyster mushrooms to the hot oil and fry them over high heat. The shiitake mushrooms and king oyster mushrooms are relatively heavy in water, so when frying, they should be fried over high heat. After frying the shiitake mushrooms, apricots and oyster mushrooms into small particles, control the oil and remove them for later use.

5. Finally, add the prepared minced ginger and minced garlic to the hot oil. After frying them until fragrant, put the prepared chili pepper into the pot, stir-fry evenly with the minced ginger and minced garlic, about half After a few minutes, put all the other prepared ingredients into the pot, stir-fry evenly, and stir-fry for about two minutes to let all the ingredients blend evenly, then add an appropriate amount of salt and chicken essence to taste, and the food is ready to serve. When making the mushroom sauce in the future, remember to prepare a clean box and seal it for storage.