Material preparation: pork belly, dried bamboo shoots, mushrooms, clear water, soybeans, salad oil, ginger, sugar, cooking wine, bean paste and chicken essence.

1, soak pork belly, dried bamboo shoots and mushrooms, and dice them for later use.

2. Prepare 500G soybean sauce.

3, the pot is hot, pour two spoonfuls of salad oil.

4. Then add pork belly and cook the fat a little yellow. Add Chili noodles and a small piece of crushed ginger, stir fry over low heat, then pour in dried bamboo shoots and dried mushrooms and continue to stir fry.

5, add two teaspoons of sugar, 100 ml of cooking wine, and finally add the bean paste, stir-fry evenly until it boils, and change to low heat. In order to prevent the bean paste from burning off, keep pounding evenly in the middle, about a quarter of an hour, add the right amount of chicken essence and then turn off the heat and plate! This is easy to store in the refrigerator, just steam it every two or three days.