Douban Mushroom Sauce

Name: Douban Mushroom Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Mushroom; 100g Minced meat; 2 cloves garlic; 2 tablets ginger; A tablespoon Doubanjiang; a little sesame oil; A big bowl Shimizu

by Seven nine stars

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This is the dish made at the beginning of last month. It has been delayed for so long...No way, lazy people are hopeless...
I used the simplest method to make this mushroom sauce. I bought ready-made bean paste to make it. It tastes very good and very tasty. I added a little minced meat to make it taste better! "

Ingredients

500g Mushroom
100g Minced Meat
2 cloves Garlic
2 tablets Ginger
A tablespoon Doubanjiang
a little Sesame Oil
A big bowl Shimizu

Douban Mushroom Sauce

1. First chop the ginger and garlic into fines and set aside.

2. Prepare the minced meat, add a little cooking wine, mix well, and marinate.

3. Wash the mushrooms and cut all into small particles.

4. Pour an appropriate amount of oil into the wok, which is more than usual.

5. Drop in the minced meat and spread it out.

6. Add the minced ginger and garlic and stir fry.

7. Pour the mushroom cubes into the pot and stir fry evenly.

8. Add a tablespoon of bean paste and mix well.

9. Pour in a large bowl of water, boil on high heat and turn to low heat to simmer.

10. Bring the soup to dry, about 20 minutes, and pour in a little sesame oil.

11. After mixing well, turn off the heat, and you can get out of the pot.

Tips:
Because the bean paste itself is quite salty, I didn't add salt.
The fried mushroom sauce can be placed in an airtight container, refrigerated in the refrigerator, and settled within a week.