Past Oily Meat-contains The Secret of The Soul
1.
Prepare the main ingredients: garlic sprouts, onions, fungus, eggs, tenderloin, water starch.
2.
Prepare the accessories: green onion, ginger, garlic, old vinegar, aniseed pepper water, light soy sauce, white pepper, salt, oil.
3.
Cut the garlic sprouts and onions into sections, slice the tenderloin, and cut them for later use.
4.
Put water starch, egg white, white pepper, and salt into the meat, grab it with your hands, and marinate for 20 minutes.
5.
After the oil is hot, add the meat slices, fry until golden on both sides, remove and set aside.
6.
Re-start the pan and put the oil, add the onion, ginger, garlic and fry until the oil is hot.
7.
Add pork slices, garlic sprouts, onions, soaked fungus, pepper aniseed water, and stir-fry evenly.
8.
Finally, top with vinegar, stir-fry evenly, and then serve.
Tips:
1. The vinegar should be aged vinegar brewed from pure grains.
2. The fungus needs to be soaked in advance, not in boiling water, if you are in a hurry, you can use warm water.
3. The specific amount is not stated. The ingredients are approximate. You can adjust the proportion according to your preferences.
