Main Ingredients

June Fresh Bean Paste

100g

Minced Pork

400g

Carrots

200g

Shredded Mushrooms

10 pcs

Peanuts

80g

Butterbean

80g

Sides

Oil

Moderate

Salt

Moderate

Small green onion

1

Ginger

5g

Garlic

3 cloves

Green chili

2

Starch

Moderate

Steps

1. Soak the peanut rice and soybeans overnight, then cook them.

2. Dice the carrots and soaked mushrooms into small cubes, chop the spring onions into small flowers, mince the ginger, coarsely slice the green chili peppers into a few cuts, and slap the garlic and slice it into a few cuts.

3. Pour a small amount of oil in the pan, first carrots and soaked mushrooms stir-fried, add a little salt to taste.

4. Pour a little more oil into the original pan and fry the onion, ginger, green chili and garlic.

5. When the minced meat stir-fried raw and browned, pulled to the side, in the middle of the soybean paste.

6. After the sauce and meat are mixed and stir-fried, the cooked peanuts and soybeans will be poured into the pot, and the carrots and mushrooms will also be stir-fried.

7. Stir in the water used to soak the mushrooms and the appropriate amount of water.

8. Cover the pot and cook until the sauce dries up, then add some thin gravy to thicken the sauce.

Tips

1. The sauce is salty, so be careful with the salt, and if you don't use carrots, add a little sugar to flavor the sauce.

2. Stir-fry the carrots and mushrooms for more flavor.

3. If you add some dried tofu, the flavor will be even better.

4. done on the day mixed with rice to eat, the second day and made a few nests, stuffed into the hole to eat more fragrant.