Ingredients
pork cutlets
200g
Potato powder
90g
Enoki Mushroom
400g
ingredients
oil
of appropriate amount
salt
of appropriate amount
chicken essence
of appropriate amount
cooking wine
of appropriate amount
vinegar
of appropriate amount
Garlic leaf
of appropriate amount
water
of appropriate amount
step
1. Slice the pork, separate the fat pork from the lean pork, and prepare some shallots for later use.
2. Prepare some garlic, cut some ginger, cut the onion into sections, and prepare some mashed garlic.
3. Mix the lean pork with some salt, then put some cooking wine and vinegar, and then put some egg whites to catch it evenly.
4. Wash the Flammulina velutipes and control the water for later use.
5. Cut the Flammulina velutipes into sections for later use
6. Wash the potato flour, cut it into 2 sections for later use, and prepare pork and Flammulina velutipes.
7. Fry the fat pork until the oil comes out.
8. Stir-fry ginger, onion and garlic in a pot.
9. Pour the potato flour into the pot
10. Pour Flammulina velutipes into the pot.
1 1. Then put water to boil, then add salt, cooking wine and vinegar to boil.
12. Put the pork into the pot after it is boiled.
13. After the meat is cooked, put the chopped garlic leaves into the pot and season with appropriate amount of chicken essence.