Dried shiitake mushrooms soaked for an hour in advance. Don’t pour the mushroom water, it will be useful later!
Pour the peanuts into the pan and stir until crisp, then crush. Shelled melon-seeds and sesame seeds are also stir-fried until crispy and set aside.
Minced garlic and ginger.
Cut the shiitake mushrooms into small cubes.
Pour oil, garlic and ginger into the pot and heat it, fry until fragrant, then take them out of the pot and set aside!
Pour the minced beef and stir-fry until the color turns white, then pour the diced mushrooms.
Add garlic and ginger just fried.
Add a tablespoon of chili paste. This chili paste is made by myself. If you don’t have it, you can use chili powder instead. Those who do not eat spicy food can omit this step.
Add two tablespoons of Sichuan Pixian bean paste, two tablespoons of soybean paste and two tablespoons of sweet noodle paste.
Stir well and pour mushroom water. Then add 1 tablespoon thin soy sauce and half tablespoon thick soy sauce, and simmer for 20 minutes.
Boil until the soup is sticky, pour peanuts, shelled melon-seeds and sesame seeds into the pot.
Stir-fry evenly, because I don’t put too much oil, so it’s more dry. If you like to eat a very oily sauce, you can add more oil when you start frying!