Shiitake Mushroom, Carrot, and Meat Sauce

Name: Shiitake Mushroom, Carrot, and Meat Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 80 g Dried shiitake mushroom; 0.5 piece Carrot; 100 g Lean meat; to taste Haitian Soybean Paste; to taste Ginger; to taste Garlic; to taste Walnut kernels; to taste Sesame

Diced shiitake mushrooms, carrots and lean pork fry in Sichuan peppercorn-scented oil before soybean paste joins, yielding a savory sauce gentle enough for little ones.

30 minNewEasy Pickled & Preserved Stir-fry Sauce Flavor

Instructions

1
Soak dried shiitake mushrooms overnight in advance
2
Dice the carrot and chop it finely, set aside.
3
Soaked shiitake mushrooms, diced and set aside
4
Lean meat also needs to be diced
5
Finely chop the ginger and garlic
6
Heat oil in a wok, add Sichuan peppercorns, and stir-fry until fragrant, then remove them.
7
Add the minced meat, diced shiitake mushrooms, and diced carrots in order, and stir-fry until the oil is released.
8
Add an appropriate amount of soybean paste according to your own taste. Since it is for the baby, I only added two spoons.
9
Place the walnut kernels in the oven and bake until golden, then chop them and add them to the pot.
10
Finally, sprinkle some sesame seeds on the sauce, heat oil in another pan, and pour the hot oil over the sesame seeds.
11
Stir evenly, let it cool, and then put it into jars. Store in the refrigerator, and the baby can eat it for a week!