How to make: Pot meat slices

Ingredients: tenderloin, pot, fungus fungus, green shoots, magnolia slices, tomatoes

Seasoning: salt, cooking wine, ginger and garlic slices, green onion, pickled red pepper, sugar, vinegar, pepper, chicken essence, starch

Make 1: Slice the tenderloin, break the pot into small pieces, chop the pickled pepper seeds into horse ear shapes, wash the fungus, green shoots, magnolia slices, tomatoes cut into slices, green onion cut into horse ear shapes.

2) Add salt, pepper, cooking wine, water, starch and evenly.

3) Add oil to the pot over medium heat, add ginger and garlic slices, lightly sauté the green onion with water, fungus, green shoots, magnolia slices, pepper, salt, sugar and bring to a boil, shake the slices of meat into the soup and gently push, cook until the slices are ripe, add chicken essence, vinegar and add the soup juice into the tomatoes and slightly boil the pot and pour into the bowl.

4) Heat the pan with 60% heat and pour the pan into the pan to fry the golden crisp and crisp, pour the sautéed soup over the pan and serve.

Preparation essentials: This dish is lychee flavor, so the taste is first sour and then sweet salt followed. Mixing the sweet and sour flavor can also be put in the bowl into the sauce (salt, sugar, vinegar, chicken essence, pepper, water, starch), stir-fry the main ingredients and then directly pour the sauce into the boiling and thickening. The soup should not be too thick or too clear. The meat slice is replaced by squid is the pot squid. The pot is served with the soup, placed on the table and drizzled with the soup to hear the sound of cheering, so as to increase the atmosphere of the table.