light soy sauce
Flower mushrooms (shiitake)
Walnut oil (sesame oil)
How to make chili sauce with mushrooms and pork
Mince the pork, add ginger, bean paste, pepper noodles, oyster sauce, soy sauce and walnut oil and mix well to marinate. Leftover walnut oil, so use it, you can use sesame oil here instead. Heat the oil in a pan, stir-fry the meat sauce and stir-fry dry, remove from the pan and set aside.
Soak the mushrooms, squeeze out the water, cut into cubes and let dry. Stir-fry them in a deep frying pan. Firstly, you can use shiitake mushrooms or other mushrooms you like, and secondly, see how you like the taste, if you like chewy ones. You can not stir very dry, but this should not be stored.
The right amount of millet spice is chopped and dried in the air beforehand, which removes the irritant without reducing the spiciness.
Allow the peanuts to cool in the oil and become crisp until ready to use.
Add a spoonful of bean paste and light soy sauce to the stir-fried mushrooms, then add the diced meat, millet chili and pepper, stir-fry until cooked. When you like the texture, add peanuts and stir-fry a few times. Temperature cooled into an airtight box can be stored.