First, prepare ingredients
Ingredients: beef tenderloin (or sheep hind leg) 300g, 4 eggs and a handful of fungus.
Seasoning: salt 3g soy sauce10g onion10g ginger 5g garlic 5g cooking wine10g rice vinegar15g fragrant oil, starch 5g sugar.
Second, the production process
1. Slice the meat. All beef and mutton slices should not be cut along the grain, but must be cut transversely, that is, the knife should cut at a 90-degree angle with the grain, so that the fiber will be cut off and the meat will be tender.
Step 2 break up the eggs
3. Cook the meat with cooking wine, grab a little salt, then put a little egg liquid, and then grab the starch evenly, that is, size the meat slices. Marinate 15 minutes.
4. Chop the onion, ginger and garlic finely, with a little more onion and ginger, especially ginger, which will produce a special aroma with vinegar.
5. Mix a juice: soy sauce, vinegar, salt, sugar, cooking wine and sesame oil, and the starch is enough to thicken the juice.
6. Soak the fungus and then blanch it for later use.
7. Scramble eggs in an oil pan. The eggs should be fried very fluffy and soft, so it is required to have more oil and a bigger fire. The eggs will swell up at once, and use chopsticks to separate the size you want, so that they are tender.
8. Slice the sliced meat, with 50% hot oil, and interview with the palm of your hand in the oil. When the palm of your hand is hot, it will be almost the same. Just don't wash your hands. Add the sliced meat, break it up and change color.
9. Sit in the pan and prepare for cooking. Just put a little oil in the cooking, or you can pour the oil deposited in the eggs into the pan. This kind of fried oil will not be too big. Stir the onion, ginger and garlic for a few times, then add the meat slices and eggs, stir them for a few times and then add the juice. Remember to stir the juice evenly before adding it, otherwise the starch will be all at the bottom, and quickly stir the pan.
A vinegar moustache with rich aroma and appetizing appetite will be fine!
Just out of the pot, the vinegar-vinegar mushu looks like a rough jade with paste, and it smells sour and refreshing. When you put a chopstick in your mouth, you can feel that the meat is not old at all, but it tastes very tender. With the rich aroma of eggs, a bowl of rice is not enough. The above is the old version of Muslim vinegar-vinegar mushu. Maybe it's different from what many friends do. However, the food is not fixed, as long as it is delicious.