How to make mushroom and diced meat sauce? It can be mixed with noodles at any time, which is worry-free and delicious?

Tomorrow Huahua and her friends have made an appointment to go for a run in Xishan. The weather is sunny. Even at five or six o'clock in the morning, the temperature is 2-3 degrees. Wear long-sleeved tops for running. That’s it. It’s been many years since I’ve seen the beginning of winter that’s so suitable for training, and we don’t want to miss it.

Remembering that it would take a long time to go out, Huahua prepared lunch in advance today before returning tomorrow. The sweet and crispy Shawo radish has been delivered. Today I will fry up a small bowl of delicious mushroom and pork sauce. At that time, one side of the kitchen stove is heating the pork sauce, and the other side is cooking some fresh noodles and cutting a plate of sauce. Wo radish, this lunch is very tempting!

I have made mushroom meat sauce, using minced meat. In comparison, if it is fried noodles, or cut the pork belly into small diced meat, add the sauce slowly with the diced mushrooms. It becomes more fragrant after cooking. This is the same as when everyone makes fried noodles. The fat and thin meat can make the sauce more fragrant. This is the core flavor of the fried sauce.

As Sunday approaches, make a bowl of stir-fried sauce like this, which is easy to store and reheat. Try to go out for as much exercise as possible on Sunday, and there will be delicious fried noodles waiting for you when you come back. Food preparation for mushroom and meat sauce: 6 fresh mushrooms, 100 grams of diced pork belly, minced ginger and garlic, a tablespoon each of Doubanjiang and Pixian Doubanjiang, rice wine, dark soy sauce, salt, rock sugar, five-spice powder, and a small amount of black pepper. Steps

Remove the stems of 6 oyster mushrooms, wash and cut into half dices, and cut 100 grams of pork belly into small dices; then cut into appropriate minced green onions and minced ginger, and scoop out a tablespoon each of bean paste and Pixian bean paste. Step 2

Pour a small amount of vegetable oil into the wok, bring to a boil, add diced pork belly, stir-fry quickly until color fades, then add minced green onion, ginger and a spoonful of rice wine to sauté until fragrant. Then pour in the doubanjiang and Pixian doubanjiang, and a spoonful of dark soy sauce. Yes, only old soy sauce is used here, not converted soy sauce, stir fry evenly. Step 3

Pour in a small amount of five-spice powder and white pepper, and then add a few small pieces of rock sugar. Pour in the warm water that has not soaked the food. You don't need to add salt here. After all, put a lot of Pixian bean paste. Keep it simmering for about 15 minutes. Step 4

After cooking for 5 minutes, you need to use a frying spoon to roll the pork sauce occasionally to avoid burning the bottom. When the color of the sugar is the same, turn it into red and stir-fry more frequently. That's all. Step 5

Put out the sauce and slowly cook the noodles in a clean wok. If there are rich chives, cut them into small pieces. Spoon two spoons of spicy beef sauce and sprinkle with chopped chives. This appearance is tempting enough. After stirring, the fresh noodles are coated in the mellow sauce, and the roots are distinct. Add rice vinegar at this time, and the taste will be even better.