Traditional method of homemade soybean paste

The traditional method of homemade bean paste is as follows:

Material preparation: pork belly, dried bamboo shoots, mushrooms, clear water, soybeans, salad oil, ginger, sugar, cooking wine, bean paste and chicken essence.

1. Pork belly, dried bamboo shoots and mushrooms are soaked and diced for later use.

2. Prepare 500g soy sauce.

3, the pot is hot, pour two spoonfuls of salad oil.

4. Then add pork belly and cook the fat a little yellow. Add Chili noodles and a small piece of chopped ginger, stir-fry over low heat, then add dried bamboo shoots and mushrooms and continue to stir-fry.

5, add two teaspoons of sugar, 100 ml cooking wine, and finally add bean paste, stir until it boils, and change the fire. In order to prevent the bean paste from getting mushy, keep pounding it evenly in the middle, about a quarter of an hour, add a proper amount of chicken essence, then turn off the heat and plate it! This is easy to store in the refrigerator. Just steam it every two or three days.