1. Prepare the ingredients, wash dried soybeans and dried shiitake mushrooms, soak in warm water, remove the water and set aside
2. Cut the shiitake mushrooms into small cubes. Don’t throw away the water for soaking the shiitake mushrooms. Set aside after precipitation, you can also use fresh shiitake mushrooms to make
3. Chopped green onion, ginger, garlic
4. Cut the tenderloin into thick strips and then into small dices
5. Add sugar, a little green onion, ginger, starch, and Wei Da Mei Zhen Pin cooking wine, marinate for 10 minutes to remove fishy
6. In a bowl, mix Scallion Mate Soybean Paste with Scallion Mate Spicy Soy Paste
7. Add sugar and water to mix evenly
8. Add oil to the pot and heat until it is slightly warm, then pour in soybeans and fry slowly over medium and low heat
9. Remove the oil control until the surface of the soybean is slightly wrinkled
10. Heat up the wok, add oil and sauté the chives, ginger, and garlic over low heat, then add the diced tenderloin and fry until the color turns white
11. Pour the diced shiitake mushrooms and stir fry the shiitake mushrooms
12. Pour in the sauce, chili, aniseed, water for soaking shiitake mushrooms and boiling water and bring to a boil. Turn to medium and low heat and simmer for 20-30 minutes
13. Turn off the heat when the soup is less viscous, put it in a clean glass bottle after cooling, and keep it sealed and refrigerated
14. The noodles, bibimbap, steamed buns and stir-fried vegetables are all very fragrant
Tips:1. The aniseed should be picked out from the sauce and bottled and refrigerated. The aniseed will have a strange smell after a long time.
2. If you like the fragrance, you can replace it with pork belly.
3. Don't throw away the water for soaking mushrooms, it will be very fresh when used to cook beans after precipitation.
