material

Pork tenderloin100g

10 above auricularia auricula flower.

Onion 1 part

Soy sauce15ml

3 ml vinegar

A little water starch

Cooking wine 5ml

Salt1.2g.

2 grams of chicken essence

The practice of fried meat with auricularia auricula

Slice pork tenderloin, add soy sauce, cooking wine and water starch and marinate for ten minutes.

Soak the fungus in warm water, remove the roots, wash and tear it into small flowers for later use.

Slice the onion obliquely and chop the ginger.

Put the oil in the pan, put it into Jiang Mo when the oil is hot, add the sliced meat and fry it until it becomes discolored, and take it out for later use.

Put oil in the pot. When the oil is hot, add onion, fungus and soy sauce and stir-fry for two minutes. Add the sliced meat and stir well. Boil some vinegar and season with salt and chicken essence.

skill

1. The tenderloin is marinated with soy sauce, cooking wine and water starch and then fried, which not only tastes delicious, but also has tender meat. Family fried meat in Northeast China is rarely pickled in advance. I generally like pickling. Last time, a relative from Northeast China came and thought my fried dried bean curd with Chili peppers was particularly delicious.

2. The water starch of bacon should be thinner, not too thick, otherwise it will easily stick to the pot when frying.