Preparation materials: 4 large rows, appropriate amount of green vegetables, 6 mushrooms, appropriate amount of carrot slices, 4 poached eggs, appropriate amount of shallots, 4 slices of ginger, appropriate amount of raw flour, 2: 1 soy sauce, 1 spoon of oyster sauce, 2 tablespoons of sugar, 1 spoon of sesame oil, and appropriate amount of cooking wine.

Production steps:

1, each big row is knocked with the back of a knife as shown in the figure, which can effectively break the tendons and make the meat more tender.

2. The big rows are wrapped in raw flour in turn, and then wrapped in egg liquid.

3, put the right amount of oil in the pot, enlarge the row, and fry on low heat.

4. Fry until golden on both sides. Don't fry for too long. If you lose too much water, the meat will get old.

5. Pour off the excess oil, leave a thin layer of base oil in the pot, put the shallots and ginger slices in the pot and bake them on low heat.

6. When you can smell the onion, put it in a big row. Put a big row of yards on the leek and bake it on low heat for a minute or two. It can fully absorb the fragrance of large rows of onions, remove the fishy smell and avoid the meat from being fried.

7. The shallots can be fished out when roasted, and the ginger slices can also be fished out. Just leave a big row in the pot. This will make the soup clean.

8. Cut three large mushrooms and three small paring knives.

9. Just pour boiling water into the pot in the middle of the row (because you need more soup to make 1: 1 rice), and then add soy sauce, sugar, oyster sauce, cooking wine and mushrooms.

10, medium fire. Wait until the soup thickens.

1 1. Boil carrots and vegetables in boiling water and set the plate.

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