Vinegared Mushu is a delicious dish with rich aroma, sweet and sour taste, color and flavor. How to make vinegar slippery wooden beard? Is not particularly want to know? The following is the practice I organized to share, take a look together.

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Ingredients: lean pork, northeastern autumn ears, scallions, garlic cloves, eggs

Ingredients : 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of dark soy sauce, 1 tablespoon of pepper, half a piece of ginger, 1 tablespoon of wine, 1 tablespoon of cornstarch, a small amount of sugar, sesame oil

Vinegar slippage Wooden beard practice

1, the preparation of materials: pork tenderloin washed

2, tenderloin thinly sliced, seasoned with salt, sugar, pepper, ginger, starch marinade for 10 minutes

3, will be chopped ginger, garlic sliced, take a bowl of mixing: 2 spoons of soy sauce, 1 spoon of dark soy sauce, 2 spoons of rice vinegar

4, the northeast of the black fungus soaking 12 hours Above, wash and de-constructed drained water. (Northeastern fall ear after soaking like a human ear, so do not need to tear into small dots)

5, the pot of boiling oil

6, hot oil under the egg, egg expansion in the hot oil, then quickly slide frying two on the sheng out

7, the pot to stay in the bottom of the oil, oil is hot, under the taste of the meat slices stir fry

8, when the meat slices become white and break the raw, pour into the Beforehand, adjust the sauce

9, add the fungus slightly stir-fried

10, and then add the fried eggs and garlic quickly stir-fried

11, out of the pan when a few drops of sesame oil quickly stir frying pan

Cooking Tips

1, this dish will be a little bit larger fried oil, mainly in the fried eggs The main reason for this is that in the case of scrambled eggs, more oil is absorbed, so you can squeeze the eggs a little bit and use the extra oil for the final frying on the line, but don't push too hard so that the eggs won't be fluffy and soft, and become like a dried fish filet. Things will have no taste.

2, the overall requirements of the fried dishes are stuck together, but not too much starch that sticky, that is, starch hooked in place, the eggs and lamb will be combined very well, the juice all wrapped up in the raw materials, not that loose feeling.