Private Secret-three Fresh Meat Sauce
1.
Chop the soaked black fungus, chop some minced garlic, chop some chopped green onion, and ginger, and prepare the shrimp skins. (Onion and ginger are not pictured)
2.
Add a teaspoon of cooking wine and half a spoon of vinegar to the meat paste, mix well, and marinate for a while.
3.
Warm oil in a pan, fry minced garlic, chopped green onion, and ginger for a while.
4.
Add the meat paste and stir fry.
5.
Fry until the color changes, add 1 soup of dark soy sauce, 2 tablespoons of bean paste, 2 tablespoons of steamed fish soy sauce. Stir well.
6.
Stir well and add black fungus and dried shrimp skin.
7.
Add a small bowl of water and bring to a boil.
8.
At this time, take half a soup of starch and two tablespoons of water.
9.
Pour in water starch. Stir while pouring.
10.
Sprinkle in chopped green onion, drip in sesame oil to get out of the pot.
11.
Plate.
Tips:
1. Both the sauce and the soy sauce have a salty taste and no salt is added.
2. Clean water can be replaced with chicken soup to make it more delicious.
3. If you like spicy food, add some dried red pepper or chili sauce.