How to make shredded shiitake mushrooms - Chinese cuisine

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This is the mushroom root I bought
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Tear into shreds by hand
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Put it in a cool place to dry. This can be stored for a long time. When drying, spread it out
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Wash the dried shredded mushrooms with water and drain them before making them
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Prepare other raw materials
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Chop the black bean sauce into pieces and stir-fry in a dry pan to release the aroma
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Pour a lot of oil into the pot
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Pour in the fatty bacon and fry over low heat until browned
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Pour in the onions and fry until fragrant
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Pour in tempeh and stir-fry 1
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Slowly add shredded shiitake mushrooms, use low heat, slowly stir in the oil and eat all the shiitake mushrooms
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Pour in about five tablespoons of oil consumption
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Keep the fire low, pour in two tablespoons of chili powder, a small spoon each of Sichuan pepper powder and five-spice powder
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Stir well and add three tablespoons of sugar and an appropriate amount of salt
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Add peanuts at the end
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Add sesame seeds
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Turn off the heat and add MSG
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Finished product

Tips

Tips: 1. Tear the mushroom roots into shreds and dry them in the sun for long-term storage
2. When frying, the main thing is not to use too much heat. Finally, fry until the water is lost for storage, and more oil is needed for storage
3. A larger amount of sugar can improve the freshness and eliminate the fishy smell. Chili powder and Sichuan pepper powder are based on personal taste. When you go abroad, add cooked sesame seeds, peanuts and other nuts, which are very fragrant.