1. Mince ginger and garlic, mince Pixian bean paste, and cut dried red pepper with scissors.
2. Dice mushrooms and peppers.
3. Cut the fat pork into dice separately, and dice the lean pork into dice.
4. Dice dried tofu.
5. Heat the wok and add vegetable oil, then add the diced fat and stir fry until the fat is precipitated and the surface is slightly zoomed.
6. Then add the diced lean pork and continue to stir-fry until the color changes.
7. Add minced ginger and garlic and stir fry for a fragrance.
8. Add dried red pepper, Chinese pepper, Pixian bean paste and Donggu bean paste and stir-fry to get the red oil.
9. Add the shiitake mushrooms and dried tofu and stir fry until the sauce is evenly covered with the ingredients.
10. Add a small amount of water and simmer for a few minutes.
11. When the soup is dry, stir fry a few times.
12. Add hot pepper, a little sugar and stir-fry for a few times.
13. Finished picture
14. Finished picture
Tips:1. Both Pixian Doubanjiang and Donggu Doubanjiang are very salty, so there is no need to add additional salt.
2. Stir-fry the fatty meat first. After the lard is separated out, it will be more fragrant when absorbed by the dried and mushrooms.
3. Because shiitake mushrooms are not easy to be cooked, add a little water and simmer for a while, which will make it easier to taste.
4. Make sure to simmer on high heat until all the water has evaporated, then add sharp peppers and stir fry out of the pot.
5. It can be eaten with rice, congee, and noodles.
