Step 1: raw materials are ready. The red onion is actually not the purple onion in the picture, but a smaller onion, which is not available at home. This substitute tastes good, too

Step 2: Slice the onion, the finer the better, and fry it dry.

Step 3: Cut the meat into appropriate dices, remove blood foam, and pay attention to the skin of the meat.

Step 4: Deep-fry the red onion until golden, and take it out for later use. The onion oil is ready.

Step 5: pour a small amount of scallion oil into the pot, heat it, add rock sugar and stir fry until the rock sugar melts.

Step 6: Add the meat and stir-fry until the colored edge of the diced meat becomes the focus, and knock on the blackboard. At this time, the diced mushrooms cut in advance should be added and stir-fry. Because I was in a hurry and forgot to dispose of the mushrooms, it was too late, so I must put the mushrooms, otherwise the taste of the finished product will be discounted.

Step 7: Add soy sauce and soy sauce respectively, continue to stir fry, and color the diced meat.

Step 8: Add Jiang Mo and minced garlic and continue to stir fry.

Step 9: After the ginger and garlic are sauté ed, add a small amount of spiced powder and white pepper, and the white pepper must be added, and continue to fry for 3 or 4 minutes.

Step 10: Add half of the onion crisp fried in advance and stir-fry for 2 minutes.

Step 1 1: Pour in warm water prepared in advance, submerge the diced meat, add a few boiled stupid eggs, and start stewing the meat for an hour or an hour and a half. The meat is relatively hard for a short time, and it will be soft and rotten for a long time. Before taking out the pot, collect the juice and add the remaining chopped green onion to enhance the fragrance.