Ingredients: tenderloin 160g, half a spoon of salt, cooking wine 1 spoon, 2 tablespoons of soy sauce, tender meat powder 1 spoon, proper amount of cooking oil, half a cucumber, 2 shallots, 3 cloves of garlic, 30g of dried fungus, 3 eggs, and sauce: 20g of soy sauce, 30g of balsamic vinegar and 60 sugar.

Steps:

1. Slice tenderloin.

2. Put it in a bowl, add a little salt, cooking wine, soy sauce, tender meat powder and cooking oil, stir well and marinate for about 10 minute.

3. Slice the cucumber.

4. Chop the onion and garlic for later use.

5. Prepare sauce: add soy sauce, balsamic vinegar, sugar, soy sauce, chicken essence, salt and corn starch to the bowl, and then add a proper amount of warm water and stir well. Put the sauce aside.

6, dry fungus soaked in advance, cut off the roots and wash.

7. Boil the water in the pot, pour the fungus into the water, remove the cold water, and control the water for later use.

8. The eggs are scattered.

9. Heat an appropriate amount of cooking oil in a wok, pour in the egg liquid, gently push it with a shovel, fry the eggs into large pieces, and remove them for use.

10, continue to heat the oil in the wok, add the marinated tenderloin, stir-fry until it changes color, and take it out for later use.

1 1. Heat the remaining oil at the bottom of the pot, add the onion and garlic and stir fry.

12, add meat slices and auricularia and stir well.

13, add the prepared sauce and stir well.

14, add scrambled eggs and stir-fry until tasty.

15. Add cucumber slices and stir well.

16, here comes the appetizing home-cooked dish.