[Shiitake Mushroom and Dried Shrimp Meat Sauce]

Cut the pork tenderloin into small cubes, cut the shiitake mushrooms into small cubes, and soak the dried shrimp for 20 minutes in advance, then drain the water.

Add a tablespoon of light soy sauce, 2 tablespoons of cooking wine, a teaspoon of white pepper powder, and ginger slices to the diced pork tenderloin, mix well, and marinate for 20 minutes.

Use scissors to cut the dried red chili peppers into small sections.

Heat the wok and add a generous amount of vegetable oil, then add the diced shiitake mushrooms and fry for 2 minutes, then remove and set aside.

I just added a bit too much oil, so I scooped some out, then added the diced pork tenderloin and stir-fried over medium heat.

At first, it will make the oil very cloudy.

Keep stir-frying continuously, and after about ten to twenty minutes, the oil will become clear, and the moisture in the diced meat will evaporate a lot, becoming drier and darker in color.

At this time, add the mushrooms that were just fried, along with the dried shrimp, and continue to stir-fry for a while.

Then add chopped chili peppers and some chili powder, 1 teaspoon of five-spice powder, and 1 teaspoon of Sichuan pepper powder.

Sauté for 2 minutes to fully release the spiciness.

Add sweet bean paste and doubanjiang and continue to stir-fry for a while, until the sauce is fully cooked.

Sprinkle in the roasted white sesame seeds, and after cooling, put them into a lidded container and store in the refrigerator.

Finished product image

Finished product image