Shiitake Mushroom Sauce

Name: Shiitake Mushroom Sauce
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 30ml Doubanjiang; 25g Lard residue; 6s Shiitake Mushrooms; 15ml Soy sauce; 1 stage shallot; 50g Water starch; 6g Sugar; 30ml Vegetable oil

by Gu Suluo Xiaoqi

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Zhaozhao used the local Puning bean paste and red onion. I have neither of these in my family. I can only change the recipe, then change the recipe, and make a sauce that suits the tastes of the people of Suzhou (Zhou) and Shanghai. The food that the people of Suhu like to eat is a little sweeter, and the thick oil red sauce is the best.

Ingredients

Shiitake Mushroom Sauce

1. Prepare the ingredients, peel off the outer skin of the green onion, clean it, and cut into fines. After soaking the mushrooms, grab the moisture and cut into chopstick-sized dices.

2. Pour about 30ml of oil in the pot, heat it on medium heat, pour in the lard residue and stir fry for a fragrant; pour in the chopped green onions, fry the fragrant green onions

3. Add bean paste, stir-fry the sauce until fragrant; add shredded shiitake mushrooms, stir fry evenly

4. Pour the water for soaking shiitake mushrooms, add sugar, stir well, cover and cook for a while

5. When the soup in the pot is thinner than the bottom of the pot, stir the water starch, pour it into the pot, immediately mix the ingredients and water starch in the pot and stir evenly

6. Reduce the heat to a low heat, pour in the soy sauce, turn off the heat, and mix well