Home-cooked fried sauce
1. First, we prepare two pieces of pork belly and a piece of lean meat. The fried sauce made of fat and thin is more fragrant. Slice pork belly, cut into small pieces and fry lard.
Then slice the pork belly and lean meat, mix them together and chop them into meat. Don't chop too much, it's not chewy.
2. Prepare 300 grams of fresh mushrooms, soak them in clear water for a while, remove impurities and dust on them, then wash the mushrooms, remove the roots, squeeze out the water inside, cut them into thin slices and chop them into mushrooms for later use.
Break the green onion and cut it into chopped green onion, ginger and garlic, and put them together for later use.
3. After all the ingredients are ready, we start to stir-fry, burn the oil in the pan, fully slide the pan, pour out the hot oil and leave a little base oil, pour in the skin and stir-fry it with low fire, stir-fry the lard inside, and take it out when the skin is fried to golden brown.
4. Pour minced meat into the pot and stir fry constantly. Stir-fry minced meat. After the minced meat is dispersed, turn to a big fire and continue to stir fry. This step is to stir-fry the water in the minced meat, stir-fry the minced meat until it is dry and fragrant, and take it out when it is slightly yellow.
5. Burn the oil in the pot again. When the oil is hot, add onion, ginger and garlic and stir fry together. After stir-frying, add 2 tablespoons soy sauce and 4 tablespoons sweet noodle sauce, stir-fry the sauce with low heat, then pour in minced meat, pour in proper amount of cooking wine to remove fishy smell, and pour in mushrooms, constantly overturning the stir-fry spoon. Stir-fry mushrooms until they are raw. If it is too dry, pour some vegetable oil into it.
6. Add the right amount of sugar and chicken powder to taste. The amount of seasoning should be added according to the amount of fried sauce. Stir-fry and melt the seasoning. At this time, you can try the taste. If it is not salty, add some salt. The fried sauce should be slightly salty, and the taste will be fuller after mixing noodles. Finally, pour in an appropriate amount of old extraction color, stir well and serve.
Boiled fried sauce, no matter what noodles you eat, can be served with a spoonful, which is particularly fragrant. After natural cooling, put it in the refrigerator and keep it for a month.
Technical points:
1. Make fried sauce and stir-fry with fat and thin meat, which will be fragrant but not greasy;
2. Skin can be used to fry lard to make dishes more fragrant;
3. The water in minced meat and mushrooms must be boiled dry, so that the fried sauce will be more delicious and can be preserved for a long time;
Don't stick the cooked fried sauce with raw water, it will go bad easily.