1

Prepare raw materials.

2

Prepare seasonings. There are many seasonings for oily meat, and Shanxi mature vinegar is essential.

three

Lean meat, tenderloin is the best, cut into thin slices.

four

About 200g lean meat is added to one whole egg, a spoonful of pepper powder, a little pepper, a tablespoon of cooking wine, a tablespoon of soy sauce, and finally a proper amount of starch is added to wrap the meat slices evenly, and marinate for more than 30 minutes (a proper amount of cooking oil can be added).

five

Side dishes, garlic shoots and fungus change knives.

six

Prepare a glutinous rice juice, add two teaspoons of soy sauce, appropriate amount of salt chicken essence, cold water and starch to the bowl.

seven

Pour oil into the pot, and the amount of oil is large. The oil temperature must be controlled to be about 6-70% hot. If it is not hot, the meat slices will not mature quickly after entering the pot.

eight

When the oil temperature is 60-70%, quickly stir-fry the loose meat slices with chopsticks, and control the oil after changing color.

nine

Add appropriate amount of oil-fried chives and minced garlic.

10

Add garlic shoots and fungus and stir fry.

1 1

Cooking a proper amount of cooking wine to enhance fragrance,

12

The key first step is to cook about a tablespoon of vinegar along the side of the pot.

13

Stir-fry the garlic shoots until they are slightly transparent, and the whole process takes 1-2 minutes. If you are not skilled, you can taste whether the garlic shoots are mature. At this time, add the fried meat slices.

14

At this time, pour in the bowl of juice, stir-fry evenly over high fire, and let the sauce wrap around the dishes.

15

The second key step is to pour two drops of vinegar before cooking. As long as the two drops are fragrant, it will be sour if it is too much.