350g of pork tenderloin, 50g of winter bamboo shoots and cucumbers, 5g of egg white 1, chopped green onion, ginger rice, garlic slices, 3g of cooking wine 1 0g, 3g of refined salt, 0g of monosodium glutamate10g of clear soup150g, 30g of wet starch and 650 of sesame oil.

manufacture

1. Slice winter bamboo shoots and cucumbers. Slice tenderloin.

2. Mix the sliced tenderloin with 1g refined salt, 20g egg white and wet starch, then cook it in 40% hot oil and pour it into a colander.

3. Leave 20g of oil in the pot, add onion, ginger and garlic, add bamboo shoots and cucumber slices, and stir fry slightly.

4. Add chicken slices, cook the juice with the remaining seasonings, and turn it over to serve.

trait

The sliced meat is tender and delicious.

Operation prompt

Slices of meat should be uniform in size and thin, and quickly dispersed with chopsticks when lubricating oil, so as to avoid adhesion and fire.

Authentic practice of oily meat:

condiments

Xianshou pork

condiments

Auricularia auricula, winter bamboo shoots, cucumbers, onions, ginger and garlic.

condiment

Salt, soy sauce, soy sauce, yellow wine, eggs, water starch, etc.

Cut the fresh meat into 3 mm thick, then add egg yolk, water starch and 5 g soy sauce and stir well.

Cucumber cut into horseshoe pieces, winter bamboo shoots with a horizontal knife, onion cut into horseshoe pieces, garlic sliced, ginger sliced.

Heat the pan to 80% heat, add 50 g to 70% cold oil, fry the meat slices in the pan and take them out.

Pour out 2/3 of the old oil, add cucumber slices, winter bamboo shoots slices and auricularia auricula, stir fry, add the fried meat when it is fragrant, stir fry several times, add ginger and garlic with soy sauce, a little soy sauce and yellow wine, stir fry until it is fragrant, and take out the pot.

Pay attention to the temperature and time of frying meat, and the temperature of frying material should not be too small or too big!