Step: 1. Soak wild auricularia auricula in cold water (a little starch can be added to facilitate impurity precipitation, and soak for more than 2 hours as far as possible to make auricularia auricula stretch and taste crisp and tender. )
2. Cut the pork tenderloin into 2 cm thin and even pieces, beat in an egg, add two teaspoons of starch, and stir with chopsticks until it becomes sticky.
3. Hot oil in the pot (3 times of ordinary cooking oil). When the oil temperature reaches 80%, the meat slices will be fried. Use chopsticks to push them aside. When the picture turns golden yellow, it can be taken out, and the oil is controlled for use.
4. Wash the garlic sprouts and soaked black fungus, cut them into sections and small pieces, drain the water, stir-fry in an oil pan, add salt, thirteen spices and fresh vegetable essence (chicken essence), stir-fry evenly, then pour in the oiled meat slices, cook them with soy sauce and color them, continue to stir-fry for 3 minutes with high fire, and then pour in a little vinegar.
5. Pour a little water or broth, and then add some salt as appropriate. When the fire is over, you can cook it.
Second, warm reminder: 1, meat slices pickled with eggs and starch can make them stretch and expand when frying, become tender and smooth, attractive in color and good in taste. Pay attention to stirring when stirring, so that the meat slices are fully coated with eggs and starch.
2. When the sliced meat is oiled, the maturity of the sliced meat can be judged according to the color. If they turn golden, they are mature. If they are red, it means the temperature is not enough. When frying, the oil temperature should be properly controlled so that the meat slices are not greasy and smooth. In the frying process, in order to ensure that the meat slices do not fry, you can turn off the fire after the meat slices have changed color by 80% and fry the meat slices with residual temperature.
3. After adding soy sauce, add water or broth to dilute the color of soy sauce and make the dishes bright. Clear water can also make garlic seedlings mature faster and make auricularia taste better.
Only a little vinegar can enhance the flavor and color of this dish, but it can't be put too early or too much. Shanxi mature vinegar is recommended, which is more authentic.