Vinegar Muoshu
By VicentaLakin
Recipe Recommendations
- pork belly 400 grams
- fungus 100 grams
- eggs 2 only
- onion a little
- garlic appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Vinegar Muoshu
1
It's actually three very simple ingredients
2
Slice the meat, add some salt, chicken essence, cooking wine, soy sauce, and starch to marinate
3
Beat the eggs and stir fry them in the pan until set aside
4
Prepare sauce: a little salt, chicken essence, appropriate amount of soy sauce, cooking wine, vinegar, and sugar. Depending on your preference, you can have more sugar and vinegar, because this dish is mainly sweet and sour, chopped with onions, ginger and garlic. Put everything in a bowl and mix well
5
Heat a wok and put in oil, add green onions, ginger and minced garlic and saute until fragrant, add meat slices, stir fry, and you can order some cooking wine
6
Wait until the meat slices change color and add the fungus, stir fry continuously
7
Let's stir fry for about 2 minutes, then add the scrambled eggs (sorry, the steps of frying eggs have not been completed) Hehe, I believe everyone can do it
8
At the same time, also pour in the mixed juice together
9
Stir fry quickly, and if you feel too much soup, you can pour some water and starch on it, but I don't have it because the eggs will absorb some soup
10
finished product
11
Don't you have a lot of appetite?