1. Wash the mushrooms and cut them into slices. Season the meat slices with cooking wine, salt, and water starch and set aside. The water starch should be slightly more;

2. Put in the pot In peanut oil, add ginger slices and garlic slices and sauté until fragrant, add mushrooms and stir-fry, add soup, bring to a boil, cook for a while, then add the meat slices. When removing the meat slices, use chopsticks to pick them up piece by piece. Put it in and shake it out gently.

When the meat slices are cooked, the soup will be ready. Add salt and MSG to taste, and sprinkle with a handful of chopped green onions after serving.

Ingredients: 150g mushrooms; seasonings: appropriate amount of salt, appropriate amount of blending oil, appropriate amount of parsley, appropriate amount of cornstarch;

1. Wash the mushrooms and cut into pieces

< p>2. Add salt, oil and cornstarch to the lean meat and mix well

3. After the oil is hot, add the mushrooms and stir-fry

4. Add an appropriate amount of water and bring to a boil

5. Add the meat slices and stir well

6. After the meat slices change color, add parsley, salt and season.

Lean meat, mushrooms, sweet potato starch, concentrated soup, one egg white

Pepper, pepper powder, salt, chopped green onion, ginger and garlic

1. Lean Cut the meat into thin slices, add a little salt, pepper and Sichuan pepper powder.

Pinch in a few drops of cooking wine to taste. Add an egg white and mix well. Finally, add sweet potato starch little by little and knead it into a thick paste. .

2. Add ginger and garlic slices and a quarter of the concentrated soup stock to water and cook until the flavor develops. Add the mushrooms and simmer for a few minutes.

3. Take out the mushrooms, turn off the heat, put the meat slices one by one, put them all in place and turn on the heat. Do not stir on low heat.

When it boils, add the mushrooms and cook for a while. Remove from the pan and sprinkle with chopped green onion.

1. Be sure to turn off the heat when cooking. After adding a lot of starch paste, the pot will become sticky when stirred, so do not stir and the heat should not be too high.

2. Recommend easy-to-use concentrated soup.

3. Cook the meat slices after the soup is simmered, which will make it more delicious.

Salt, monosodium glutamate, broth, water starch, edible oil.

1. Wash the mushrooms and cut into sections and cubes for later use.

2. Slice ginger and set aside.

3. Heat oil in a pot, add ginger and stir-fry until fragrant.

4. Add mushrooms and stir-fry over high heat for about 40 seconds, then add broth.

5. After the fire is boiled, add salt and MSG to taste.

6. Reduce the heat and simmer until the mushrooms are broken.

7. Open the lid and turn on high heat to thicken the soup and thicken the sauce. Serve.

Tips:

1. It is best to choose mushrooms that have no peculiar smell.

2. Note that mushrooms must be cooked before they can be eaten.

Rinse the mutton with water, remove the bones and cut into 3.3 cm square pieces, put it in boiling water for a while and take it out,

Rinse twice with clean water. Wash the mushroom stems and roots and cut into diamond-shaped pieces. Various condiments are packaged in gauze bags.

2. Place the casserole on medium heat, add oil and heat until it is 60% hot, add broth and bring to a boil.

Add mutton, cooking wine and seasoning packets, and place on low heat. When it is cooked until cooked, add the mushrooms, simmer until soft and tender, and take out the seasoning packet.

3. Wash the garlic cloves and coriander and cut into pieces. When the mutton is out of the pot, put it into a concave plate with the soup, sprinkle with coriander and garlic sprouts,

drop in a little sesame oil and serve. Ready to serve. Tips for making mushroom stewed mutton: Bring to a boil over high heat, then slow down until the juice is thick, the mushrooms are crisp and tender, and the mutton is crispy and tender. Do not thicken the meat.