Marinade: soy sauce 1- 1.5 tbsp, rice wine 1 tbsp, sugar 1/2 tsp, a little pepper.
Seasoning: 2-3 tablespoons of soy sauce, 2-3 tablespoons of black vinegar, a little pepper and a proper amount of salt.
The practice of mushroom meat soup;
1, prepare the ingredients and wash them.
2. Soak dried auricularia auricula and dried Lentinus edodes in cold water for about 10- 15 minutes respectively. Mushroom water can be left in the soup added later.
3. Cut the lean pork into strips about 4* 1.5* 1.5cm.
4. Add all the marinades to the pork and marinate for about 20 minutes.
5. Remove the roots of Pleurotus ostreatus and tear them by hand every 3-5 plants.
6. Shred carrots, bamboo shoots, mushrooms and fungus; Cut the green onion, cut the chopped green onion.
7. Add ordinary white powder to the marinated pork and knead well.
8. Take out the pot, add a proper amount of water, bring it to a boil with high fire, change it to medium and small fire, and then add the pork in step 7. Blanch for about 10 minutes until the meat is cooked. It is advisable to cut a piece with a knife and wait until the inside is completely white before cooking. If there is still blood, keep cooking. )
9. Pick it up and drain it with a colander.
10, take another pot, add a little oil, turn on a small fire, add scallion and mushrooms, and stir-fry until fragrant.
1 1. Add carrots, bamboo shoots and fungus, and stir-fry until carrots are soft.
12, add water to boil, and add seasoning.
13. Add Pleurotus ostreatus and cook until soft and tasty (the salinity is not properly adjusted according to the crowd).
14, Japanese white powder with 1/5 bowls of water, stir evenly, add slowly, and confirm the consistency you want while stirring; Beat the eggs well, pour them into the soup, wait until they are solidified, and then stir them.
15. Finally, add the scalded pork, chopped green onion and sesame oil in step 9 and stir well.