Home-style fried sauce

1. First, we prepare two pieces of pork belly and a piece of lean meat. The fried sauce made with fat and lean meat will be more fragrant. Slice off the skin of the pork belly. , cut into small pieces and used to stir-fry lard.

Then cut the pork belly and lean meat into thin slices, mix them together and chop them into meat cubes. Don’t chop them too finely or not chewy.

2. Prepare 300 grams of fresh mushrooms, soak them in water for a while to remove impurities and dust, then wash the mushrooms and remove the roots, squeeze out the water inside, and cut into thin slices first. Chop the mushrooms into pieces and set aside.

Break the green onions and cut them into small pieces, smash the ginger and chop it into pieces, smash the garlic and cut it into pieces, and put them all together for later use.

3. After all the ingredients are ready, we start cooking. Heat the oil in the pot. After fully sliding the pot, pour out the hot oil and leave a little base oil. Pour in the meat skin and stir-fry over low heat until the inside comes out. of lard, fry the pork skin until golden brown, and take it out.

4. Pour the minced meat into the pot and stir-fry continuously until the minced meat is dispersed. After the minced meat is dispersed, turn to high heat and continue to stir-fry. This step is to stir out the moisture in the minced meat. , stir-fry the minced meat until fragrant, stir-fry the minced meat until it turns slightly yellow, take it out and set aside.

5. Heat the oil in the pot again. After the oil is hot, add the onion, ginger and garlic and stir-fry together. After the fragrance becomes fragrant, add 2 spoons of soybean paste and 4 spoons of sweet noodle sauce. Turn on low heat and stir-fry the sauce to disperse. Stir-fry until fragrant, then pour in the minced meat, pour in an appropriate amount of cooking wine to remove the fishy smell, pour in the shiitake mushrooms and push the frying spoon continuously to stir out the water in the shiitake mushrooms. Fry the shiitake mushrooms until they are raw. If they are too dry, pour in some vegetable oil.

6. Add appropriate amount of sugar and chicken powder for seasoning. The amount of seasoning should be added according to the amount of fried sauce. Stir-fry to dissolve the seasoning. You can test the taste at this time. If it is not salty, add more. Some salt, the fried sauce should be slightly saltier, and the flavor will be more full after mixing with the noodles. Finally, pour in an appropriate amount of soy sauce to enhance the color, stir-fry the color evenly, and then take it out of the pot and serve it on a plate.

Technical points:

1. To make fried sauce, use fat and lean meat to stir-fry, so that it is fragrant but not greasy;

2. Pork skin can be used Stir-fry lard to make the finished dish more fragrant;

3. The water in the minced meat and mushrooms must be dried out, so that the fried sauce will be more delicious and can be stored for a long time;

4. Don’t let the boiled fried sauce stick to raw water, as it will easily deteriorate.