Tenderness of waist

350 grams

Enoki Mushroom

50 grams

soybean sprout

50 grams

condiments

Proper amount of oil

Five millet peppers

2 slices of pickled ginger

Proper amount of salt

White vinegar 10ml

A little chicken essence

Cooking wine 10ml

Sugar 1 g

Starch 3g

Eggs 1

20 pepper

Proper amount of onion

Garlic 4 cloves

Method for making sour soup sliced meat

1

Get all the materials ready.

2

Chop the millet pepper, slice the garlic and chop the ginger.

three

Slice the tenderloin

four

Add salt, cooking wine, sugar, starch and egg white to the sliced meat. Mix well and marinate for a while.

five

Break up the remaining eggs and stir fry in the pan.

six

Add millet pepper, soaked ginger, onion and garlic, and continue to stir-fry.

seven

Add the right amount of boiling water.

eight

Cook on high heat 15 minutes.

nine

Turn off the heat when the soup turns milky white.

10

Then filter out the residue from the soup.

1 1

Boil a soup pot with water and blanch the Flammulina velutipes for later use.

12

Then cook the bean sprouts for later use.

13

Put bean sprouts and Flammulina velutipes in a bowl for later use.

14

Pour the boiled white soup into the pot and add salt.

15

Add white vinegar and bring to a boil.

16

Season with chicken essence.

17

Take a small pot, add pepper and sesame oil and stir-fry until fragrant.

18

At this time, pour the meat slices into the sour soup and spread them out with chopsticks.

19

Cook until the meat slices turn white and turn off the heat.

20

Pour the sour soup slices into the bowl of Flammulina velutipes, and then pour the burnt pepper oil into the garnished coriander.