By laughing at the flow of years
<h2>Royalties</h2>
Tenderloin 100 g
Cucumber half a root
Chayote half a melon
Green pepper 1/2 sprig
Carrots in small amounts
3 dried shiitake mushrooms
A little onion
3 cloves of garlic
1 small piece of ginger
1 scoop of cooking wine
Light soy sauce half a scoop
Pepper 1/2 scoop
Old soy sauce half a scoop
1 scoop of sugar
Half a scoop of balsamic vinegar
Salt to taste
1 scoop of corn starch
Howe Spicy Sichuan Sauce 2 scoops
Hauge chicken essence half a scoop
<h2>Practice steps</h2>
1: 1 loin cut into small cubes, add cooking wine, soy sauce, pepper, salt, marinate for 10 minutes.
2: Dice half a chayote melon.
3: 1 small piece of cucumber diced.
4: 1 small piece of carrot diced.
5: Cut a small amount of onion into small pieces.
6. 3 dried shiitake mushrooms are soaked in advance and sliced. Slice 1/2 green pepper.
7. 3 cloves of garlic minced and a little ginger minced.
8: Add 2 tablespoons of Hagi Spicy Sichuan Sauce to a small bowl, 1/2 tablespoon of dark soy sauce, 1 spoon of sugar, 1/2 tablespoon of vinegar, a little chicken essence, 1 spoon of corn starch, 5 spoons of water, stir well and set aside.
9: Heat the oil, stir-fry the diced meat until it is broken, and set aside.
10: Leave a little oil in the pot, add the onion, minced garlic and minced ginger and stir-fry until fragrant.
11: Then add chayote, carrots and shiitake mushrooms and stir-fry for 1 minute.
12: Then add the diced meat and cucumber and continue to stir-fry a few times.
13: Pour the sauce into the pot.
14: Heat the heat until the sauce is thick, and turn off the heat when the dish is flavored.
15. Serve on the plate.
16, this dish is added with Haoji spicy Sichuan sauce, simple and easy to make, fresh and delicious, delicious!
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