I like mushroom sauce myself. There is always a reserve in the refrigerator, and I won't cook too much at a time. One bottle, or two bottles, is sealed in the refrigerator and taken out when you want to eat. The mushroom sauce is a universal product. No matter how to mix noodles, how to cook vegetables, how to send porridge and how to mix rice, it is delicious.

To make mushroom sauce, the most important raw material is of course mushrooms.

Personally, I prefer dried mushrooms. Compared with fresh mushrooms, dried mushrooms taste more fragrant and full. Moreover, if dried mushrooms are exposed to the sun during the drying process, ergosterol in mushrooms can be converted into vitamin D, which promotes the body's attraction to calcium and is relatively more nutritious.

To make mushroom sauce, it is necessary to rinse the dried mushrooms with water in advance and then soak them. The temperature of water used for soaking hair is preferably between 25 and 35 degrees. Too low or too high will lose fragrance.

Ok, the mushrooms are soaked, washed and diced.

Prepare some pork belly and cut it into squares the size of mushrooms. As for the amount of pork belly, how much depends on your preference. My own family usually eats hard food, and most of them will put about half of the mushrooms.

Is the pork belly with mushrooms ready? Now, cut some Jiang Mo and chopped green onions, remove the red color on the surface of cooked peanuts, crush them and put them in fresh-keeping bags for later use, and prepare some cooked sesame seeds.

All the above are ready, so let's get started.

1. Add oil to the pan. When the oil is hot, stir-fry the diced pork belly until the surface of the diced pork belly is golden and the oil in the meat is basically spit out.

2. First pull the diced meat aside, stir-fry the chopped green onion and Jiang Mo, and then stir-fry with the diced meat.

3. Pour in some cooking wine, soy sauce, soy sauce and mix well.

4. Add diced mushrooms, stir-fry until soft, add Laoganma, salt and white sugar, stir-fry evenly, cover the pot and cook for 10- 15 minutes. Different pots have different needs for water. If it is dry, you can add some water soaked in mushrooms before cooking.

5. When the time is up, open the lid, turn the fire to dry the juice, turn off the fire, and pour in the crushed peanuts and sesame seeds and mix well. Delicious mushroom sauce is ready.

If you can't eat it all at once, put it in a clean sealed bottle and put it in the refrigerator. If you keep it properly, a week is basically no problem.

If you want to keep it for a long time, use a high-temperature resistant bottle. After the fifth step is completed, put the mushroom sauce directly into the bottle while it is hot, tighten the bottle mouth and vacuum it. In this case, it can be kept in the refrigerator for two weeks. If it is longer, it is not recommended if it has not been tried.