1. Wash the mushrooms with running water and cut off the dirt at the bottom; try to buy the mushrooms with thicker meat, which tastes better
2. Cut the shiitake mushrooms to the right size. I like to eat large-sized shiitake mushroom sauce. The cuts are also bigger
3. Pork chopped into minced pork
4. Wash ginger, peel and chop finely, chopped green onion
5. Heat the pan with cold oil, add 15 grams of oil to the ginger and stir to create a fragrance
6. Add the chopped shiitake mushrooms and stir fry continuously
7. Stir-fry the diced mushrooms until the volume is reduced and the water content is reduced
8. Shovel out the diced mushrooms
9. Prepare seasoning sauce, light soy sauce, oyster sauce, sugar and chili sauce made by yourself
10. Heat the pan with cold oil, pour 35 grams of cooking oil, add the minced meat and stir fry
11. Stir the minced meat as much as possible for a while, all crushed
12. Add light soy sauce and stir fry evenly. It’s better if there are dark soy sauces. I don’t like heavy color when cooking, so I usually don’t use dark soy sauce.
13. Add in oyster sauce, stir fry the chili sauce evenly
14. Add the fried shiitake mushroom particles, add a spoonful of Pixian bean paste
15. Add white sugar, chopped green onion and white sesame for flavor
16. Stir fry until the white sugar melts and then turn off the heat
17. Let the pork and shiitake mushroom sauce cool, then put it in a can and seal it
18. The noodles are really delicious, hehehe
Tips:1. Chili sauce can be replaced with fresh chili
2. Pixian Doubanjiang is relatively salty, so there is no need to add salt
3. Put the pork moo and shiitake mushroom sauce in a can and seal it after cooling, put it in the refrigerator, and eat it as soon as possible
