1. Ingredients, remove the roots of shiitake mushrooms and rinse
2. Bring a pot of water to a boil, add the mushrooms, blanch for 2-3 minutes, remove and let cool
3. Mince the mushrooms and mince the pork. Mince scallion, ginger and garlic,
4. Heat the oil in the wok, add the minced meat and fry until white, add the onion, ginger, garlic and fry until fragrant, add the cooking wine, pepper, and pepper powder
5. Add shiitake mushrooms and stir-fry evenly
6. Add in the fragrant sauce, pour a little water, and heat until it is thick, (while stirring constantly to prevent the pan from being mixed), put it in a water-free container and put it in the refrigerator.
Tips:Keep stirring during the heating period of Xiangqi sauce to prevent it from sticking to the pan
