Golden mushroom 15 flower

Tricholoma 400g

200g pork.

Appropriate amount of bean paste

Ginger quantity

Garlic right amount

Appropriate amount of green pepper

Appropriate amount of yellow rice wine

Proper amount of sugar

How to make mushroom sauce?

Wash the mushrooms and cut them into small pieces. Wash the mushroom and soak it in clear water.

Break the mushrooms with a cooking machine, not too much.

It will taste better if it is a little granular. By the way, praise my Panasonic cooking machine, which I bought at a very low price. Super easy to use, the design is very user-friendly.

Separate the fat pork from the lean pork, slice the fat pork and cook it in oil, and cut the lean pork into pieces for later use. Dry the Flammulina velutipes and cut it into cubes. Don't pour out the water for soaking mushrooms, save it for cooking sauce.

Slice the fat first and boil the lard out. If the oil is not enough, you can add some vegetable oil.

Add the diced lean meat, stir-fry until it changes color, add the diced green pepper and stir-fry. When the temperature in the pot is the highest, add a proper amount of yellow wine to the side of the pot and stir-fry evenly. Add Tricholoma and stir-fry until the water comes out. This is the freshest mushroom soup.

Add the right amount of Haitian soy sauce, stir well, and then change to medium-low heat.

Cut the Jiang Mo in advance, soak it in hot water for more than ten minutes, and then filter out the Jiang Shui. Stir-fry the soy sauce in the pan, then pour in the Jiang Shui and stir well.

Pour the water soaked in mushrooms into the pot, bring it to a boil over medium heat, simmer the sauce over low heat, add appropriate amount of sugar according to your own taste, slowly cook it to your favorite consistency and salinity, add minced garlic, stir well, and a delicious and invincible mushroom sauce will be ready.

Noodles, rice noodles, steamed bread and sesame cakes are all delicious!