2. First choose a piece of tender meat, pure lean meat, cut the meat into small willow leaves, cut garlic moss into 1 inch, and chop Chinese cabbage into one-inch strips.
3, cabbage, garlic seedlings over water, can not be cooked for a long time.
4. Stir the eggs and starch into a paste, add cooking wine and mix well with the meat slices. Put the sliced meat in an oil pan with 90% hot oil, quickly break it up with chopsticks and fry until golden brown.
5. Push the meat aside, add onion, ginger and garlic into the oil and stir-fry until fragrant, stir-fry with the meat, add soy sauce, vinegar and salt, and stir-fry for 3 minutes.
6. Add the blanched garlic, cabbage and fungus and stir fry together.
7. Finally, add water starch and stir fry for 2 minutes.
8. After the pan, pour in sesame oil.