condiments

Pork tenderloin 250g

condiments

Eggs (of hens)

1

condiment

salt

Proper amount

vinegar

3 tablespoons

monosodium glutamate

1?o'clock

energy

1 small piece

garlic

3 petals

dark soy sauce

Two spoons

starch

15g

yellow rice wine

2 tablespoons

White granulated sugar

1 tablespoon

garlic

4 pieces

The method of vinegar preserved eggs

1. Loosen the steak and cut it into strips about 4 cm long and 1 cm square. Add rice wine, salt and monosodium glutamate into the strips and mix well to taste. Put a tablespoon of sugar, vinegar, soy sauce, salt, monosodium glutamate and starch into a bowl to make a sauce. Chop onion, ginger and garlic.

2. Oil the pan and heat it to 60%. Mix the meat strips with the whole egg starch paste, fry them one by one in the pot, and just take them out quickly in Huang Shi.

3. When the oil temperature in the pot rises to 70% heat, fry the meat strips in the pot until golden brown, turn off the fire, and take out the drained oil.

4. Remove the oil from the pot, leaving the bottom oil and heating it to 50%. Add Jiang Mo and minced garlic and stir-fry until fragrant. Then add chopped onions and about three tablespoons of water.

5. Add about three tablespoons of water, bring to a boil, and cook the sauce in a bowl.

6. Pour the juice on the meat strips and serve.