1. Dried fungus and dried day lily are soaked in advance, washed, clean, sliced cucumber and carrot for later use.
2. Cut the tenderloin into thin slices, add a little salt, pepper, and edible oil to marinate for preparation.
3. Break up the soil eggs, add a little salt, cool and boil, and stir well. Fry them into soft egg pieces and scoop them out for later use.
4. Shred the soaked wild mushrooms.
5. Cut the green onion into sections, and slice the millet pepper. The preparation is complete.
6. Heat the pan with cold oil, add a little starch to the marinated tenderloin slices and pour them into the pan. Fry on high heat until the color changes, then pour in the onion and wild mycelium, and stir fry for a fragrance.
7. Add millet pepper segments and stir fry a few times.
8. Continue to add carrot slices and day lily segments.
9. Add the soaked fungus, stir fry over high heat, and then add the soup prepared with cold boiled water ➕ dark soy sauce, light soy sauce, cooking wine, white pepper, and sugar (forgot to take pictures in this picture) and stir fry until the fungus is cooked.
10. Add cucumber, egg, red pepper, adjust a little salt according to personal taste, stir-fry evenly, then it will be out of the pot.
11. Delicious home-cooked meat products.
Tips:1. Cut the tenderloin into thin slices and marinate in advance.
2. Adjust the soup in advance to avoid rushing.
3. Put the cucumber slices and red sweet peppers last for the best taste and color.
