By Lady Chef
Lean meat 100 g
Dried fungus 10 g
2 peppers
1/4 onion
1 red pepper
2 shiitake mushrooms
Ginger 3 tablets
1 green onion
3 tablespoons oil
2 scoops of cooking wine
1 scoop of light soy sauce
Pepper 0.5 scoops
1 scoop of tender meat powder
Salt 2 g
Sesame oil 1/2 scoop
1. Wash the ingredients and soak the fungus in advance
2, cured meat: tenderloin washed after cutting thin slices, bowling, add 2 spoons of cooking wine, 1 spoon of light soy sauce, a little pepper, 1 spoonful of tender meat powder by hand to grasp well, let the meat slices eat into the liquid sauce, and then add 1 spoonful of oil to mix well and lock the water
3: Boil water in the Punsen multi-functional electric pot, add the black fungus that has been soaked in advance, blanch for 1 minute, and fish out
4, marinated meat slices into the pot of boiling water, blanch for half a minute the meat slices change color, immediately fish out the drained water ☆ meat slices blanched water can also remove the meat fishy taste, high temperature so that the meat slices quickly solidify will not lose water, the meat is tender and smooth and not dry.
5, Pengsen electric frying pan 1800W high power is also suitable for stir-frying. Add 2 tablespoons of oil to the pan, add the onion first, cook P3 to stir-fry the shallot flavor, then add the mushroom slices and sauté until soft
6: Add shredded peppers and fungus and stir-fry until the peppers turn emerald green
7: Then add shredded red pepper, pour in blanched slices of meat, stir-fry a few times, add salt and pepper to taste, and finally drizzle a few drops of sesame oil and mix well to get out of the pot.
8, fresh and fragrant super rice
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