1. Cut ¼ stalk of onion into thin strips, 300 grams of shiitake mushrooms, cut into cubes, 5-6 cloves of garlic and mince, and 3 slices of ginger into puree (I don't like to chew ginger, so cut into puree, just chop it if you don't mind.) Prepare the seasoning: Pixian hot sauce, soybean paste or bean paste, light soy sauce, cooking wine fuel consumption, sugar, pepper, sesame oil and white sesame seeds (the three pictures are less shot).
2. The amount of meat can be increased or decreased according to your preference.
3. Heat the pan with cold oil, and use more oil. You don't need to wait for the oil to heat up before adding the onions. The purpose of this step is to fry the shallot oil. We only need the remaining oil in the pot.
4. Add the minced pork and stir-fry on high heat until golden brown. If the fire is low, the minced meat will be harder and not easy to chew.
5. Add a tablespoon of Pixian hot sauce and stir-fry to produce the red oil.
6. Add a tablespoon of soybean paste or bean paste.
7. Add shiitake mushrooms and turn to high heat and stir fry.
8. Stir-fry the shiitake mushrooms slightly and add ginger and garlic froth.
9. Pour a spoonful of cooking wine on the side of the pot, add 2 spoons of light soy sauce, 1 spoon of sugar, 1 spoon of oil, and add pepper according to your taste.
10. Drizzle with sesame oil and continue to stir fry.
11. After sautéing all the moisture in the shiitake mushrooms, sprinkle a large handful of white sesame seeds (cooked) and fry for another minute or two.
12. The noodles are very fragrant. You can also mix rice with steamed buns.
Buy on JD
Buy on Amazon