Spicy Mushroom Beef Sauce

Overview

Suddenly, a lump of beef came. There was obviously some improper preservation, and parts of the surface were dry and dry, showing a dark, air-dried color. And this part of the skin, which is not in good condition, has become an outcast. God has the virtue of good life, how can we throw it away at will? Keep them, keep them. . . . become. . . Beef sauce? I found a simple method, all kinds of materials are easy to use, no special purchasing is required. I wanted to be lazy and skip the mushroom part and have pure meat sauce. However, everything was ready as planned, but suddenly I was asked: Why not add some mushrooms? It tastes more fragrant with the addition of shiitake mushrooms. Um. . . How do you know this recipe originally included shiitake mushrooms? I had to go back to the recipe for shiitake mushrooms, but cut out half of the mushrooms because the other half was too thick and could not absorb the water. It is indeed very fragrant, maybe adding half of the shiitake mushrooms would taste even better. But that’s okay, the portion is relatively small, so you don’t have to worry about eating it for too long.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• banquet dishes
• dinner
• beef
• cooking wine
• doubanjiang
• edible oil
• garlic
• laoganma black bean sauce
• light soy sauce
• mushrooms
• onions
• ginger

Ingredients

Steps

1. 1 Ingredients: 200 grams of beef, 4 mushrooms, 5 grams of green onions, 3 tablespoons of cooking oil, 5 grams of ginger, 1 teaspoon of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of bean paste, 2 tablespoons of Laoganma black bean sauce, 5 grams of garlic

   

2. 2 Soak dried shiitake mushrooms,

   

3. 3 Wash and cut into small cubes.

   

4. 4 Wash and chop onions, ginger and garlic separately and set aside.

   

5. 5 Wash and mince beef,

   

6. 6 Add onion, garlic, cooking wine, light soy sauce,

   

7. 7 Mix well and marinate for 30 minutes.

   

8. 8 Heat the pot, pour oil,

   

9. 9 Heat oil, add minced ginger and stir-fry until fragrant.

   

10. 10 Add beef and stir-fry until beef changes color.

    

11. 11 Add mushrooms and stir-fry evenly.

    

12. 12 Add bean paste and black bean paste and stir-fry until fragrant.

    

13. 13 Pour in appropriate amount of water,

    

14. 14 Bring to a boil over high heat, then reduce to low heat and simmer for a few minutes,

    

15. 15 When the soup thickens, turn off the heat.

    

16. 16 Remove from the pan.