Red Cone Pork Sauce

Name: Red Cone Pork Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork filling; 100g Rhodosporidium; 30ml Peanut oil; 1 tbsp Doubanjiang; 1 teaspoon Chili oil; 15g Tempeh; 1 teaspoon Sugar

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I call this mushroom meat sauce a universal sauce. After it’s finished, it can be cooked with ingredients, and it can also be used for bibimbap. The porridge and noodles after rice are both top-notch. The spicy and delicious taste Suitable for this cold winter. Mushroom meat sauce is not difficult to make, but it takes time. After the high heat is boiled, it should be simmered on a low heat. It has been simmered for more than an hour. Finally, a little sugar is used to enhance the flavor. The taste is really good. You can also try it if you like it. Other mushrooms can be used instead of red vertebrae, and the taste is also great.

Ingredients

500g Pork Filling
100g Rhodosporidium
30ml Peanut Oil
1 tbsp Doubanjiang
1 teaspoon Chili Oil
15g Tempeh
1 teaspoon Sugar

Red Cone Pork Sauce

1. Prepare the ingredients

2. Prepare seasoning

3. Soak the red vertebral bacteria first and then use a toothbrush to brush both sides and wash them.

4. Add cooking wine to the minced pork, mix well, and chop the red vertebrae

5. Add the oil to the hot pan and heat for 7 minutes, pour in the mushrooms and stir fry for a fragrance

6. Add the minced pork and stir-fry until the color changes

7. Add bean paste and tempeh and stir fry evenly

8. Add boiled water and the amount of water can cover the food, cover the high heat and boil, turn to low heat for about an hour

9. Open and add chili oil

10. Add the sugar until the sugar melts and then turn off the heat

Tips:
1. Different brands of Doubanjiang have different saltiness. Try it yourself before cooking and think how much seasoning you add. Be sure to cook it slowly over a low heat;
2. The addition of white sugar can improve the umami taste.