Rice Sauce with Pickled Bamboo Shoots and Snail

Let's start with a big collection of ingredients.

Let's put a separate packet of Huān Luó seasoning for our great soul (the snail soup enhances the freshness, the pickled bamboo shoots add flavor, the green beans and dried radish enrich the texture and taste, and the chili oil is of course to satisfy our love for spicy food hahahaha).

Slightly drain the soaked wood ear mushrooms and shiitake mushrooms, then chop them up.

Place the chopped shiitake mushrooms and wood ear mushrooms to one side.

Heat the pan before adding cold oil, then add scallions, ginger, and garlic to stir-fry until fragrant.

Put the shiitake mushrooms and black fungus into the pot and sauté briefly to release some water.

Add the pork, mix well, and stir-fry until fragrant.

Add sweet bean sauce and doubanjiang.

☆Here comes the key part!! Add the snail soup, pickled bamboo shoots, green beans, wood ear mushrooms with daylilies, and chili oil from the seasoning packet all at once, and continue stir-frying (this salty fish really loves the aroma of pickled bamboo shoots, hehe).

Finally, add some cooking wine to remove the fishy smell.

Over! It's done~

Here's a big, big, big, big close-up for you!

Although it's a sauce for mixed rice, it's totally fine to use it for mixing with noodles or vermicelli (actually it's because this salty fish is a fan of noodles and vermicelli, hehe).