1. Soak the day lily and black fungus in warm water in advance.
2. Marinate the meat slices with starch, cooking wine, and ginger for 15-20 minutes.
3. Wash and slice cucumbers.
4. Beat an egg.
5. Take out the soaked daylily and fungus and wash them.
6. Pour the right amount of cooking oil into the wok, pour the egg, and quickly add it with chopsticks. After the egg has solidified, serve it out and set aside.
7. Pour in the meat slices and stir fry until the color changes.
8. Pour the fungus and day lily. Stir fry a few times.
9. Add the cucumber and stir fry until the cucumber is broken.
10. Pour in the eggs and stir-fry evenly, add a spoonful of salt and a little chicken essence, and remove from the pan.
11. fresh.
Tips:Add a little water to the egg mixture when scrambled eggs, scatter them with chopsticks when scrambled, the eggs will be more fluffy.
