Cooking Steps

1. 

   Step1:Look, this is my spontaneous mung bean sprout at home. I can't eat it in the high temperature in summer. It will grow mung bean leaves at once. Fortunately, it doesn't affect the taste and sweetness of the cooked mung bean sprout.

2. 

   Step2:Cut thin slices of lean meat, marinate them for 5 minutes with salt sugar, cornstarch and a little water, then mix them with peanut oil, so as to lock the gravy and keep the meat fresh and tender.

3. 

   Step3:In addition, prepare some agaric. Boil the cold water under the pot (according to the amount of soup. Drink more water and HA) and boil the boiling water first, then boil the bean sprouts and agaric. Boil it over high heat. At the same time, add a little peanut oil. In hot days, the soup with less oil is better to drink.

4. 

   Step4:When the bean sprouts are boiled in high heat, turn the marinated meat slices under the pot for several times. When the meat changes color, turn off the heat. At this time, you can adjust a little salt and sugar to increase the freshness (chicken essence is OK) and mix the soup evenly to basically turn off the fire.

5. 

   Step5:Sliced meat and bean sprout soup is very sweet, light and not greasy. It is one of the first choices for summer soup.

6. 

   Step6:The temperature is so high. Eat bean sprouts and water, clear away heat and detoxify, and match with nutritious fungus. It's a good soup.