1, clean the meat, cut it into thick slices, put it in a bowl, add eggs, 1 tablespoon soy sauce, 1 tablespoon cooking wine, chicken essence, pepper powder and dried starch, and stir evenly to make a thick paste.

2. Tear carrots, yam hob blocks and fungus into small pieces, and cut mushrooms in half for later use.

3. Pour the vegetable oil into the pot and heat it until it is warm. Fry the sliced meat in a pot until it is crisp and yellow, and take it out for later use.

4, leave the bottom oil in the pot, add the aniseed and stir fry. Pour clean water, add 1 teaspoon salt, 1 teaspoon soy sauce, 2 teaspoons balsamic vinegar and chicken essence, and turn off the heat.

5. Add shredded onion and shredded ginger. Put the fried crispy meat into a big bowl, and then put carrots, peony, mushrooms and fungus into the crispy meat bowl.

6. Pour the cooked onion Jiang Shui into the bowl until the water has not eaten the meat.

7. The water is cold, so put the bowl in the steamer. After the fire, five minutes after the water is boiled, turn the fire into a small fire and steam for 40-60 minutes.