Production materials: dried Chili, beef, salt, edible oil, chicken essence, Pleurotus eryngii, mushrooms, shallots, star anise, fragrant leaves, cinnamon, ginger and garlic.
1 First of all, we need to prepare a proper amount of dried peppers, wash the dirty things on the surface of dried peppers with clear water, and then directly put the washed dried peppers into a pot with cold water, and boil them on low heat for 20 minutes to make them completely cooked. When cooking peppers, we need to prepare a small piece of beef, clean it, and then cut it into cubes for later use.
2. Prepare a proper amount of ginger, clean the ginger and cut it into pieces for later use. Then prepare more garlic, peel the garlic and cut it into minced garlic for later use. Then prepare an appropriate amount of fresh mushrooms, soak them in salt water first, then wash them, wash them and cut them into pieces for later use. Besides preparing mushrooms, some Pleurotus eryngii should be prepared, washed and chopped for later use. Mushrooms and Pleurotus eryngii make Chili sauce, which will taste better.
3. Cooked peppers, we need to take them out of the water, then cut them into sections first, and finally chop them into fine peppers with a knife. After chopping the peppers, we need to add two spoonfuls of bean paste to enhance the flavor of the peppers. At the same time, take the hot oil out of the pot and pour more oil into it. After the oil temperature is 50% hot, put the onion, onion, star anise, fragrant leaves, coriander and ginger slices into the pot, fry until the fragrance is overflowing, remove the residue and throw it away.
4. Add the prepared minced beef directly into the freshly fried hot oil. Then fry the beef with medium heat, take out the fried beef and control the oil for later use. Finally, add mushrooms and Pleurotus eryngii into the hot oil and fry over high fire. Mushrooms and Pleurotus eryngii have heavy water content, so stir-fry them with high fire. Stir-fry mushrooms and Pleurotus eryngii into small particles, and take them out for later use.
5. Finally, add the prepared Jiang Mo and minced garlic into the hot oil, stir-fry until fragrant, then put the prepared pepper into the pot, stir-fry it evenly with Jiang Mo and minced garlic. After about half a minute, put all the other prepared ingredients into the pot, stir fry evenly, stir fry for about two minutes, and let all the ingredients blend evenly. Then add the right amount of salt and chicken essence to taste, and the food can be cooked. When making mushroom sauce in the future, remember to prepare a clean box and seal it.