Ingredients: 2 grams of pepper, 2 tablespoons of sweet noodle sauce, 2 tablespoons of bean paste, 2 tablespoons of soy sauce, 0 tablespoon of 65438+ oyster sauce, 3 grams of raw flour, 2 tablespoons of cooking wine, 5 grams of white sugar, a little salt, 5 drops of balsamic vinegar, proper amount of edible oil and 200ml of clear water.
-Start making-
Step 1: Cut pork belly into diced meat (I use pork belly to make mushroom sauce, and pork belly is fragrant but not greasy. I wash the pork belly with warm water, then slice it first, then shred it, then dice it with a knife, or slice it directly and chop it into meat stuffing. It should be noted that diced meat or meat particles should not be too small, because frying will shrink. If it is too small, the shrinkage will be even smaller. Many people like to use meat grinder, which is not recommended. The meat grinder is a bit spongy, so you'd better cut it with a knife. )
Step 2: Marinate pork belly (in fact, it is also possible to fry directly without pickling. I prefer to marinate it first, which is more delicious. Cut the pork belly, put it in a small bowl, add Jiang Mo, 1 tbsp oyster sauce, 2g pepper, 3g corn flour, 2bsp cooking wine and a little salt, and marinate with plastic wrap10min. The cooking wine and Jiang Mo here can remove the fishy smell of meat. )
Step 3: Side dish treatment (wash the mushrooms, I use warm water when washing, so as to better remove impurities on the surface of the mushrooms. I didn't throw the mushroom stem, but I washed it and chopped it together. I sliced the mushrooms first, then chopped them with a knife and diced them at last. I put the onion in the refrigerator in advance 1 hour, so that I won't cry any more. Peel and shred carrots and dice them with a knife. The ingredients used in these side dishes are very common and nutritious, and the side dishes can be freely matched according to their own tastes. )
Step 4: Mix the sauce (you can directly add the same sample to the pot, which is too troublesome. I mixed a sauce, which is the key point of mushroom sauce. 2 tablespoons sweet noodle sauce, 2 tablespoons bean paste, 2 tablespoons soy sauce, a little salt, pour 200 ml of water and mix well. I like spicy food, so I added a spoonful of Chili oil. Chili oil is made by myself. It is made by pouring hot oil on fine Chili noodles. You can also buy Chili sauce if you have difficulties. If you don't like spicy food, don't put it. )
Step 5: All the materials are ready (it took me about 15 minutes to get these ready. It took 5 minutes to wash and dice the meat and 10 minutes to marinate it. I am in charge of other ingredients. It is also important to save time in cooking. Learn to make good use of time. )
Step 6: Stir-fry shallots, ginger and garlic (I put oil in the hot pot and put it in the pot. Add onion, ginger and garlic and stir-fry until slightly yellow. You can put more oil in the pot, control the heat and avoid frying. It should be noted here that hot oil fires are easy to fry and taste bitter. )
Step 7: Stir-fry the side dishes (at this time, pour in diced mushrooms, diced carrots and chopped green onion, turn to high heat and stir-fry for 30 seconds, so that all the ingredients are blended together. )
Step 8: Add diced meat (quickly pour in the marinated diced meat and continue to stir-fry for 1 min until the meat turns white. You can stir it with a spoon at any time and stir it evenly to make the taste stir. )
Step 9: Pour in the sauce (when the meat turns white, quickly pour in the sauce and add 5 grams of sugar. Bring the fire to a boil, and turn to a low heat and cook slowly. One of the details here is that the amount of water added is determined when the sauce is used. Therefore, enough water should be added to the sauce at one time and mixed according to the sauce. Pour in the sauce and add water, the proportion is wrong, and the taste will be biased. I added 200 ml of water to the sauce, but I think it's a little small. I should add 300 ml. It doesn't matter to drink more water. It will be more fragrant when cooked for a while. )
Step 10: Remember to turn the bottom of the pot (the soup will decrease continuously when cooking on low fire. Remember to turn the bottom of the pot from time to time to avoid burning it. I almost burned the pot. In the meantime, remember to add half a spoonful of balsamic vinegar, which will make the taste stronger. )
Step 11: Mushroom meat sauce finished product (bright color, fragrant but not greasy)
Step 13: Noodles with Mushroom Meat Sauce (Mushroom Meat Sauce is so tempting that it takes too long to cook. I made noodles with Mushroom Meat Sauce, which is salty, fresh and fragrant, fragrant but not greasy, and tastes very delicious. )