condiments

Pork tenderloin

500 grams

Pleurotus eryngii

15

Mushroom

6 flowers

condiments

energy

1 block

hotbed chives

4 pieces

albumen

1

Light soy sauce

2 tablespoons

dark soy sauce

1 tablespoon

White granulated sugar

1 teaspoon

Cooking wine

1 tablespoon

wheat starch

1 tablespoon

flour

1 tablespoon

salt

Proper amount

step

1. Cut the onion into sections, separate the onion white from the onion leaves, cut the ginger into small pieces, and dice the meat.

2. Slice Pleurotus eryngii and Lentinus edodes, and marinate them with diced meat, onion leaves, ginger slices, cooking wine, sugar, one tablespoon of soy sauce, half a tablespoon of soy sauce and one teaspoon of starch for more than 30 minutes.

3. Put oil in the pan and stir-fry the chopped green onion and the remaining ginger slices.

4. After the onion and ginger are fragrant, pour in the braised pork.

5. Add boiling water and boil it, and the water will drown the minced meat.

6. Add the remaining one tablespoon of soy sauce and half a tablespoon of soy sauce and cook for about 30 minutes. Add salt according to your own preferences.

7. Mix one tablespoon of water starch and half a tablespoon of flour with half a bowl of water.

8. Pour in starch and simmer until thick.

skill

The curing time should be more than 30 minutes. You'd better cook and eat now. If you cook too much, you can keep it in a sealed bowl. The shelf life of the refrigerator is 3 days, and it is frozen for one month.