ingredients: pork tenderloin 15g (try to use lean meat), 3 eggs, a handful of fungus, half a cucumber, half a carrot, 2 shallots, 2 cloves of garlic, cooking wine, oyster sauce, soy sauce, salt and starch.
1. The auricularia auricula is soaked in water in advance, and the knife is slightly changed and cut into smaller pieces for later use.
2. Slice the pork tenderloin, add 2 tablespoons of cooking wine +1 tablespoon of oyster sauce +1 tablespoon of egg white +1 tablespoon of starch, and marinate it evenly for 15 minutes. (The meat slices that slip out in this way taste tender)
3. Cucumber and carrot are cut into diamond-shaped slices. The method is to cut small round segments diagonally first, and then cut them from the side; Cut the onion into small circles and mince the garlic and set aside.
4. Pour a proper amount of base oil into the pot, turn on high heat to smooth the eggs (pay attention to the high oil temperature, so as to remove the fishy smell of the eggs well), pour the eggs into the pot after being beaten into egg liquid, and take them out for later use after being slightly shaped; Continue to add the marinated meat slices and stir-fry until the color turns white.
5. Pour a little more base oil into the pot, turn on a big fire, add chopped green onion and garlic and saute until the carrots are slightly soft, then add sliced meat and eggs and stir fry a few times, and finally add cucumber. At this time, add 1 teaspoon oyster sauce, then add 1 teaspoon light soy sauce along the side of the pot, and add appropriate amount of salt to stir fry a few times.
6. Add half a bowl of water starch, stir well until the soup is thick, and then serve.
add some soy sauce to make the color stronger, and then cook a little vinegar before taking out the pot, and the flavor is also good.