1. Prepare the pork tenderloin and cut it before defrosting. It's so easy to cut into strips!
2. Cut into strips, put ginger, a small amount of salt, cooking wine! Stir and marinate for 10 minutes!
3. The authentic method should only put egg whites, here I put an egg! Because the egg yolk will eventually become yellowish in color! Affect the appearance! It doesn't matter if you eat it yourself!
4. Put an appropriate amount of sweet potato starch! Stir well!
5. Add water to the pot and bring it to a boil!
6. Put the chopsticks into the boiling water one by one!
7. After the water is boiled, add a small amount of cold water, just like boiling dumplings, hit the water three times!
8. Put the boiled smooth muscles in the cold water basin for later use! The rest of the soup from Bian Huaijin is used as the old soup for spare!
9. Soak the black fungus in advance, so familiar and spare!
10. Dice pork belly, preferably a little fat!
11. Put the diced meat in the hot pot, and put the chopped green onion after the lard comes out. The key here is to deep-fry the chopped green onion with pig, so that it tastes fragrant. When the chopped green onion turns yellow, put the black fungus and stir fry, add salt, and add the old soup after a while!
12. After boiling, put on the boiled smooth muscles, and boil the pot! Put vinegar, sesame oil, coriander!
Tips:The authentic old soup should be pork and chicken soup. The authentic old soup has that taste, but it is also very light and delicious, haha!
