Steps:
1. Soak auricularia auricula and yellow flower for later use;
2. Put a proper amount of soy sauce, a little egg white (usually half egg white) and starch into the meat slices and mix well; Put a proper amount of oil in the pot, slide the prepared meat slices in (slightly raw) and put them aside in a bowl;
3. Mix the remaining yolk with other eggs and salt; Put some oil in the pot, fry the prepared eggs in the pot, divide them into several pieces (smaller, but not too broken) with a spatula, and put them aside in a bowl;
4. Put a proper amount of oil into the pot, stir-fry ginger slices, rice wine, soy sauce, pepper and garlic, and stir-fry yellow flowers until they are 70% mature; Add black fungus, stir-fry, cucumber, stir-fry, sliced meat and eggs, stir-fry over low heat until cooked. Note: first, this dish should pay attention to the fact that the sliced meat and cucumber should not be fried too hard, and the yellow flowers should not be too hard, but not too soft.
Practice 2: Raw materials: two eggs, three or two pieces of meat, one or two pieces of fungus and one yellow flower. Production method:
1
Stir-fry the eggs and put them together with auricularia auricula and yellow flowers (both of which have been washed with water) for later use.
2
Cold oil in a hot pan, saute shallot slices, ginger slices and garlic slices, add meat slices (with and without flesh), add cooking wine, salt, monosodium glutamate, a little soy sauce, vinegar and pepper, and saute until fragrant.
three
Pour in the yellow fungus and eggs, continue to stir-fry for a dozen times, and serve.