Cooking Steps

1. 

   Step1:Wash the garlic moss, remove the head and tail, cut it into small sections, wash the water fungus, cut the onion into scallion sections, cut the garlic into garlic slices, and cut the ginger into ginger slices.

2. 

   Step2:Remove the fascia on the surface of the tenderloin. Cut it into one yuan coin thick slices. Put it in a basin. Drop in a few drops of vinegar. Put in an egg. Then add some corn starch and mix it evenly. When grasping the meat slices, mix them in one direction. This way, the meat slices are not easy to desquamate after being starched. A few drops of vinegar can make the meat taste more tender and smooth before it is put on the pulp. This is a skill learned by Xiaobian and an old chef.

3. 

   Step3:Add some water to the pot. Add 3 G pepper and 2 star anise after boiling. Boil for 2 minutes and pour into the bowl. Let cool. Pepper water is an essential seasoning for this dish. It can play the role of deodorization and aroma enhancement.

4. 

   Step4:Add a proper amount of cooking oil into the frying pan. Because it needs too much oil, it needs more oil. Heat the oil to 40% of the heat. Put the meat slices into the frying pan. Use chopsticks to quickly pull them apart to prevent adhesion between the meat slices. The time of slicing is about 2030 seconds. The taste of sliced meat is easy to be firewood and tender after a long time.

5. 

   Step5:Pour out the oil used for slicing the meat. Leave some oil in the pan. Heat the oil and put it into the pan with scallion, ginger and garlic. Then add the garlic moss and stir fry for several times.

6. 

   Step6:Stir fry the garlic moss. Add the meat slices that have been sliced in advance and stir fry them together. Make the meat slices absorb the garlic moss fragrance.

7. 

   Step7:Pour in the sliced meat and then pour in about 5g vinegar along the edge of the pot. Then add some salt to taste and some soy sauce to make the color. Continue to stir fry. Add about 50g of pepper water prepared in advance. Add 50g of clear water. Boil in high heat, add the black fungus which is washed clean. Simmer and boil for 1 minute. Let pepper water give full play to its role. Increase fragrance and relieve greasiness.

8. 

   Step8:Pour in a proper amount of starch and thicken it. Stir fry it over high heat. Collect the soup until it is tightly wrapped on the surface of the ingredients. Such a sliced meat is tender and smooth, and it's full of vinegar.