manufacturing method

Ingredients: tenderloin, winter bamboo shoots, auricularia auricula, carrot, magnolia slice, onion, garlic, ginger, chopped pepper, broth (or water).

Making:

1. Shred the soaked Auricularia auricula, slice Magnolia officinalis, shred lean meat, and mince onion, ginger and garlic;

step

(3 sheets)

2. Marinate shredded pork with a little salt, cooking wine and starch, and mix starch, salt, sugar, vinegar, soy sauce and broth (or water) into sauce;

3. Cool the oil in the hot pot. After the oil temperature, the shredded pork is quickly fried;

4. Stir-fry until the meat turns white, then put the shredded pork on the side of the pot (or take it out) with a shovel. Add homemade chopped pepper, minced garlic and Jiang Mo into the base oil, and stir-fry for fragrance;

5. Stir-fry the shredded pork evenly;

6. Add shredded carrots soaked in water in advance and stir fry for about one minute;

7. Then add Flos Magnoliae and auricularia auricula and stir fry for a while;

8. Pour in the sauce. When the soup thickens, add chopped green onion and stir well.