Ingredients:
Tenderloin 600 g
Accessories:
3 eggs, 4 shiitake mushrooms, and one green and one red pepper
Marinade:
Egg white (egg yolk) 1 g allspice powder 1 g Salt 1 g Water a little corn starch 3 g
seasoning:
1000 grams of cooked lard 5 grams of green onion 5 grams of minced ginger Salt, 100 grams of broth, soy sauce, 1 gram of monosodium glutamate, 1 gram of sugar 15 grams of cooking wine, and a suitable amount of starch
method:
1, wash the tenderloin in the refrigerator slightly frozen into shreds, into the basin of water to wash for a moment to remove the blood water to squeeze the water dry, egg white egg yolk open two bowls, egg yolk stir evenly.
2: Half of the shredded meat with five-spice powder, salt, a little water to scratch and mix until sticky, add egg white (small half meat shredded and egg yolk) to mix evenly, add corn starch and mix well and marinate for 20 minutes, green and red pepper shredded, shiitake mushroom cover washed and shredded for later.
3: Heat the oil, 40% of the heat, slide the meat shreds separately and then fish out the oil control.
4, the pot left the bottom oil, under the onion ginger sautéed over medium heat until golden brown, under the shiitake mushroom shreds, green and red pepper shredded stir-fry on high heat to change color, add shredded meat, cooking wine, monosodium glutamate, salt, sugar, broth, old soy sauce seasoning, add the appropriate amount of wet starch to outline the thin mustard.