1. Cleaning mushrooms
2. After cleaning, tear the mushrooms into small pieces by hand.
3. Choose tender lean pork meats, such as tenderloin and loin. Mine is on the back of the pig's buttocks, which is also tender. slice.
4. This step is critical. Two spoons of sweet potato starch, I use granular starch from my hometown, one spoon of soy sauce, two spoons of cooking wine, stir well, put the meat slices in and mix well.
5. The well-mixed meat slices are shown in the picture.
6. Prepare the ingredients. Chop garlic, cut green onion into small pieces, and a few peppers.
7. Heat the pot slightly, add oil and heat, add the peppercorns and garlic, and sauté until fragrant.
8. Add the mushrooms, stir fry, and add a pinch of salt.
9. Add two large bowls of water, one and a half tablespoon of salt, cover the pot and cook on medium-high heat.
10. Let the mushrooms stay for about 8 minutes until the mushroom flavor enters the soup. While keeping the soup boiling, add the starch-coated meat slices. Quickly stir in the pot with chopsticks, so that the meat slices are sliced and not into a ball. Add shallots. Boil on high heat for about 3 minutes, taste the taste, if it is weak, add a little more salt. Get the pot.
11. Sheng out.
12. The starchy meat slices are especially tender and super delicious. I drank three bowls at once. amount. .
Tips:The meat slices should be mixed with sweet potato starch to knead it well. This will be very Q. There are children in the family, so it is basically not put a lot of seasoning. Those who like seasoning can add pepper powder and chicken essence when cooking the soup.
