Every time I see the words such as dry pot and bacon, I think that it must be the next meal. Indeed, adding the bean paste in the county, it’s hard to think of it. Crab-flavored mushrooms will inhale the aroma of bacon and seasonings. The addition of parsley is to refresh the taste of the whole dish. It also gives a little psychological comfort to the greedy stomach. After all, there are vegetables. In addition to the Pixian bean paste, I also added a Sichuan spicy sauce that Lee Kum Kee gave me, as long as it is enough, it is quite refreshing. If you don't have it, don't let it go, it's just delicious!
Bacon steamed on a steamer for 5-10 minutes, steamed and sliced
Crab-flavored mushrooms are soaked in salt water for a while
Wash the parsley and cut into small pieces
Mix the spicy sauce with the Pixian bean paste
Pour a little oil into the wok, and pour the crab mushroom into the heat when the oil is 60% hot.
Surprise, don’t stir the soup
Pour a little oil into the pot, add the pepper, stir fry the pepper
Wait until the pepper is discolored, remove it, leave the pepper oil
Put the onion, ginger, garlic and dried chili into the sauté
Pour the bacon into the pan and slowly stir-fry until the bacon appears transparent.
Then put the mixed Pixian bean paste into the sauce and saute
Pour crab mushroom
Stir well and transfer to 1 tsp of soy sauce, soy sauce, 2 tsp of sugar, stir well
Finally, put the parsley in the pot and stir fry evenly.