Material preparation: tenderloin 100g, leftovers 300g, auricularia, carrots, bamboo shoots, salt, oil, cooking wine, raw flour, pepper, shallots, etc.
1. Slice tenderloin, add seasoning such as salt, cooking wine and cornmeal, stir well and marinate.
2. Blanch bamboo shoots and auricularia auricula with cold water.
3. Break leftovers into small pieces.
4. Fry in the oil pan.
5. Fry until golden brown, and then remove it for use.
6, the pot is hot, add the right amount of oil, add the meat slices and stir fry.
7. Stir-fry the meat slices, add carrot slices, bamboo shoots and black fungus and stir-fry.
8. Pour in water starch, add salt and pepper and cook together for two minutes.
9. Pour the fried black fungus slices and winter bamboo shoots together with the soup on the fried crispy rice.