Cooking Steps

1. 

   Step1:Soak the wild black fungus in cold water (add a little starch to precipitate impurities. Soak for more than 2 hours as much as possible to make the fungus stretch and taste crispy and tender.)

2. 

   Step2:Cut pork tenderloin into 2cm sized, thin and even slices. Put in an egg. Add two teaspoons of starch. Stir with chopsticks until it is thick and thick. Set aside.

3. 

   Step3:Heat the oil in the pot (3 times of the cooking oil at ordinary times). When the oil temperature reaches 80% of the heat, fry the meat slices. Use chopsticks to disperse them. When it turns golden yellow as shown in the figure, it can be filled. Control the oil for standby.

4. 

   Step4:Wash the garlic bolt and the soaked black fungus. Cut into sections and small pieces. Drain the water and stir fry in the oil pan. Mix in salt, thirteen spices and fresh vegetable essence (chicken essence). Stir evenly and pour in the sliced meat with oil. Cook in the old soy sauce and color it. Stir in the fire for 3 minutes and pour in a little vinegar.

5. 

   Step5:Pour in a little water or soup, and then add some salt as appropriate. Heat to collect the juice, and then out of the pot.