Mushu Meat
1.
Get the ingredients you need and start making it! First, clean the chicken breasts you bought, slice them into thin slices along the texture of the chicken, put them in a clean basin, add 1 teaspoon of salt to give the chicken a bottom taste, and add 2 tablespoons of water (after adding water, the meat is good It will be very tender), 1 teaspoon of corn starch, grasp and pinch evenly, if you use chopsticks, stir in one direction until the chicken becomes sticky, cover with plastic wrap, and marinate for 5-10 minutes.
2.
Soak the day lily and dried fungus in advance to soften, and choose to wash them separately. Daylily is easy to have hard roots. Pay attention when choosing washing. Look at each one carefully. Choose the hard roots, otherwise the teeth will be injured when you eat it. The fungus must be of better quality, otherwise it will not only affect the taste, but may even be detrimental to health.
3.
Wash the garlic sprouts and cut them into sections, about 3cm in length. The traditional Beijing-style Mushu meat uses cucumber slices, which are not available at home. I used garlic sprouts instead. It also has a taste and flavor, and it is also delicious.
4.
Heat up a non-stick wok, pour in the right amount of cooking oil, beat 3 eggs in a bowl, add 1 tablespoon of cooking wine, 1 bit of salt to taste, stir well, stir in the pan when the oil is hot, and use a spatula to gently shovel into Small pieces.
5.
Brush the pan, and then fry the chicken slices. Heat the pot on the fire, add appropriate amount of cooking oil, put the marinated chicken slices into the pot after the oil is hot, and slowly stir-fry until it is 8 minutes old. , The chicken will grow old, become wood, and taste hard. This is the key to fried chicken.
6.
Clean the pot again, add a little bit of cooking oil after heating, add chopped green onion and ginger until fragrant, then put the garlic sprouts in and stir-fry evenly. The garlic sprouts may be a bit dry when you put them in, you can add a few drops of hot water to it to ease it, so that the garlic sprouts can mature quickly.
7.
Then put the yellow flowers and the fungus together, stir-fry for 2 minutes, add 1 tablespoon of salt to adjust the taste, and add a half tablespoon of white sugar to make it fresh.
8.
Finally, put the fried eggs and chicken slices into the pot and stir-fry for 1 minute.
9.
Add 1 tablespoon of water starch, so that the thick gorgon juice wraps the ingredients, the taste is more fragrant and more delicious.
10.
Add the right amount of chicken essence and sesame oil before serving, put it on a plate and serve!
