Accessories: 50 grams of Lentinus edodes (fresh Lentinus edodes), 65438 grams of green beans +05 grams of egg white 38 grams.

Seasoning: onion juice 10g ginger juice 10g yellow wine 15g salt 4g monosodium glutamate 2g lard (refined) 60g starch (peas) 20g each.

The practice of sliding fillet:

1. Slice tenderloin along the knife, add 20g of salt (1g), Shaoxing wine (5g), egg white and wet starch (starch 15g with water) and mix well for sizing.

2. Heat the wok, add lard after sliding the wok. When it is 40% hot, slice the meat and drain the water. Leave a little oil in the pot, add fresh mushroom slices and green beans, stir fry, cook wine, add white soup, salt, monosodium glutamate and onion ginger juice, and thicken after boiling (5g starch and 5g water respectively). Pour in the sliced meat, pour some oil and push well. Put it on a plate.

See mintnet food bank/shiwu/hualiujipian for more information about the slip fillet.