Water-slippery meat is probably not eaten by many people, and it is a specialty of Xinyang, Henan Province. It's also my favorite mom dish since I was a child.

food

condiments

fillet

Half a catty

Vermicelli (made of soybean or sweet potato starch)

A sheet (sheet, paper, etc.)

tomato

A big one.

condiments

Eggs (of hens)

one

Chive

1?o'clock

step

1. Wash tenderloin, add 5 slices of ginger and shred. Starch, soy sauce, spiced powder, a little salt, egg white. (In the picture, because cooking wine is rarely used in our hometown, students who are afraid of fishy can add it themselves. ) Marinate for 30 minutes.

Step 2: Boil water for standby

3. Cut the vermicelli and tomatoes for later use.

4. Boiling water Put the marinated meat in boiling water and cook for 5 minutes. Jump on eggs in the future.

5. You can add straw mushrooms, peppers and leeks. The characteristic of soup must be Jiang Duo. Tomatoes can cook that sour and spicy taste. A little Schizonepeta is perfect.