fillet

200 grams

Garlic stalk

1

condiments

Eggs (of hens)

1

starch

2 teaspoons

salt

Proper amount

thirteen?incense

Proper amount

chicken essence

Proper amount

dark soy sauce

Proper amount

vinegar

Proper amount

(edible) auricularia auricula

Proper amount

step

1. Soak wild auricularia auricula in cold water (a little starch can be added to facilitate impurity precipitation, and soak for more than 2 hours as far as possible to make auricularia auricula stretch and taste crisp and tender. )

2. Pork tenderloin is cut into 2CM pieces with uniform thickness.

3. Put the sliced meat into the container and beat an egg.

4. Add two teaspoons of starch.

5. Stir with chopsticks until thick.

6. Cut garlic into sections.

7. Cut the fungus into small pieces

8. Hot oil in the pot (3 times of cooking oil).

9. When the oil temperature reaches 80%, the meat slices will be fried, and you can use chopsticks to push them aside.

10. When it becomes as golden as in the picture, it can be taken out to control the oil for later use.

1 1. Put the garlic sprouts in the oil pan and stir fry.

12.

13. Add fresh vegetable essence (or chicken essence).

14. Add auricularia auricula.

15. Stir well and add fully oiled meat.

16. Cook and color with soy sauce, stir-fry over high fire for 3 minutes, and then pour in very little vinegar.

17. Pour some water or broth, and then add some salt.

18. You can take the juice out of the pot after the fire.