Cuisine and efficacy: private cuisine formula for nourishing blood and nourishing yin, nourishing the body and malnutrition, taste: salty and delicious, technology: mushroom tenderloin making material, ingredients: mushroom (fresh) 25g, pork tenderloin 150g, accessories: winter bamboo shoots 25g, loofah 25g, egg white 35g, seasoning: monosodium glutamate 2g, lard. Teach you how to make mushroom tenderloin, and how to make mushroom tenderloin is delicious. 1. Soak mushrooms in warm water, remove pedicels, wash them with clear water, remove them and control drying. Wash the pork tenderloin, cut it into willow slices in batches, remove it with clear water and blood. Drain the water, put it in a bowl, add egg white, 1 g refined salt and 15 g wet starch, mix well and size. 2. Gently scrape off the skin of the towel gourd with a knife, split it in two along the length, remove the pulp and cut the meat into pieces. 3. Put the wok on the fire, pour in 750g cooked lard, heat it to 50% heat, smooth the pork tenderloin slices, and take them out with a colander. Then pour the loofah slices into turquoise and drain the oil with a colander. 4. Put 25g of cooked lard into the pot, stir-fry the cooked bamboo shoots and mushrooms for a while, add chicken soup and refined salt 1g, pour pork tenderloin slices and loofah, thicken with 25g of wet starch (starch plus 15g), pour sesame oil, stir well, and take off the pot.

Tips for making mushroom tenderloin: This product needs about 750g lard after frying. Tips-Food: Egg white: Egg white should not be eaten with saccharin, soybean milk and rabbit meat.