The authentic recipe of Old Beijing Vinegar Mushu:

Ingredients: 160g tenderloin, half a spoon of salt, 1 spoon of cooking wine, 2 spoons of soy sauce, 1 spoon of meat tenderizer, cooking oil Appropriate amount, half a cucumber, 2 green onions, 3 cloves of garlic, 30g dried fungus, 3 eggs, sauce ingredients: 20g soy sauce, 30g balsamic vinegar, 18g sugar, 2g dark soy sauce, half a spoon of chicken essence, appropriate amount of salt, corn starch 1 scoop.

Steps:

1. Cut the tenderloin into slices.

2. Put it in a bowl, add a little salt, cooking wine, soy sauce, meat tenderizer and cooking oil, stir evenly, and marinate for about 10 minutes.

3. Cut the cucumber into slices.

4. Chop onion and garlic and set aside.

5. Prepare the sauce: Add soy sauce, balsamic vinegar, sugar, dark soy sauce, chicken essence, salt and cornstarch in a bowl, then add an appropriate amount of warm boiled water and stir evenly. Mix the sauce and set aside.

6. Soak the dried fungus in advance, cut off the roots and wash them clean.

7. Boil water in a pot, blanch the fungus in water, drain out cold water, and control the water content for later use.

8. Beat the eggs.

9. Heat an appropriate amount of cooking oil in the wok, pour in the egg liquid, push gently with a shovel, fry the eggs into large pieces, and set aside.

10. Continue to heat the oil in the wok, add the marinated tenderloin and stir-fry until it changes color, take it out and set aside.

11. Heat the remaining oil at the bottom of the pot, add onion and garlic and saute until fragrant.

12. Add the meat slices and fungus and stir-fry evenly.

13. Add the prepared sauce and stir-fry evenly.

14. Add the scrambled eggs and stir-fry until flavorful.

15. Add cucumber slices and stir-fry evenly.

16. Home-cooked appetizers are here.