Vinegar Moss
by Foodie World_SQ9ySPEp
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare ingredients
2. Slice the meat, marinate with a little salt and cooking wine for half an hour, then add egg white and starch to mix well
3. Wash the fungus and tear it into small pieces
4. Mince green onion, ginger, garlic
5. Prepare a small bowl, add half a bowl of vinegar, 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, appropriate amount of salt, appropriate amount of starch, a little sesame oil, and then add half of the chopped green onion, ginger, garlic, and mix into a bowl of juice Stir well
6. Stir the chicken dan with cooking wine
7. Stir-fry the chicken balls out
8. Heat the pan with cold oil and add the meat slices, and fry until the meat slices are white and ready for use
9. Raise the frying pan and fry the remaining half of the green onion, ginger, garlic
10. Add the meat slices, fungus, and chicken meat and stir well
11. Pour the mixed juice into the bowl and stir fry over high heat
12. After the soup is evenly coated on the meat slices, turn off the heat
13. Finished product
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