1. Prepare the materials
2. Beef chopped into minced meat, green onion and ginger changed knife, shiitake mushrooms are soaked in advance with hair changed knife, Pixian watercress chopped, millet spicy chopped, set aside
3. Warm the pan with cold oil, you can put more oil in an appropriate amount
4. Add minced ginger and shallot and sauté until fragrant
5. Stir fry until the minced ginger and shallot turn slightly yellow
6. Add the chopped bean paste and continue to low heat
7. Stir-fry the red oil
8. Add minced beef and stir fry
9. Add the shiitake mushrooms and continue to sauté over medium heat
10. Add millet spicy powder and continue to fry
11. Add a little braised soy sauce to enhance the color
12. Put in a little fuel
13. A pinch of sugar, fresh
14. After stirring evenly, add a small bowl of boiled water (not too much)
15. Cover the pot and simmer for ten minutes
16. After collecting the moisture, add the dried chili noodles and stir-fry evenly
17. After being fried, it is ruddy in color, cool to room temperature, and can be stored in a crisper or bottle, put in the refrigerator, and can be eaten anytime.
18. The spicy and delicious mushroom beef sauce is ready
Tips:Heart-warming reminder: When changing beef to minced beef, you can chop it or break it with a cooking machine. I chopped it so that the minced beef tastes a little bit more delicious. If the cooking machine stirs it more delicately, it depends on personal preference.
Because of the bean sauce and soy sauce and fuel consumption, so no extra salt is added. You can consider it according to your taste.
It should not be too much when adding boiling water to stew, just add a little, the purpose is to make the flavor of the mushroom beef more fusion, if the moisture is too much, it will lead to too long when the moisture is collected later, and it is not suitable to be stored for a long time.
You can add a few peppercorns if you like, and it tastes good.
