香菇肉酱，美味可口。（Mushroom meat sauce, delicious）

1. Cut the pork into bean-sized pieces, and separate the fat from the lean meat; soak the shiitake mushrooms in cold water until softened, then cut them into bean-sized pieces. Do not pour out the water used to soak the shiitake mushrooms.
2. Put the cut fat meat cubes into the pot, heat slowly over low heat, and stir out the fat.
3. Then put the lean meat cubes into the pot and stir-fry to change the color.
4. Add 1 spoonful of cooking wine, then pour light soy sauce, and pour the water for soaking shiitake mushrooms to remove impurities and pour it into the pot. If the water cannot completely cover the meat by about 1~2 cm, add appropriate amount of water and cover Cover the pot and simmer on low heat for about 15 minutes, turning over the pot in the middle to avoid sticking to the pot.
5. Pour the diced shiitake mushrooms into the pot, add dark soy sauce for coloring, add sweet noodle sauce and sauté until fragrant, if necessary, add some salt to adjust the saltiness, continue to cook on low heat for 10 minutes, then add sugar and high heat to collect the juice . Mushroom meat sauce can be directly mixed with rice, noodles or dipped in vegetables, and can also be used as a seasoning for cooking other ingredients.
1.猪肉切成豆子大小的粒，肥瘦肉分开；香菇以冷水泡软后，也切成豆子大小的粒，泡发香菇的水不要倒掉。
2.把切出的肥肉粒放入锅中，以小火慢慢烘热，把肥油煸出。
3.然后把瘦肉粒放入锅中翻炒变色。
4.烹入料酒1勺，再倒入生抽酱油，并把泡发香菇的水也澄去杂质倒入锅中，如果水不能完全没过肉约1~2厘米，可添加适量清水，盖上锅盖，以微火慢炖约15分钟，中间需翻翻锅，以免粘锅。
5.把香菇丁倒入锅中，调入老抽酱油上色、加入甜面酱炒香，如果需要加适量盐调一下咸淡，继续以小火煮10分钟，然后放入糖大火收汁即可。做成香菇肉酱可以直接拌饭、拌面或者蘸食蔬菜，也可以作为调料烹饪其他食材。