Sauce stewing
By VicentaLakin
Recipe Recommendations
- fungus appropriate amount
- day lily appropriate amount
- Yuba appropriate amount
- mushrooms appropriate amount
- pork tenderloin appropriate amount
- soybean paste appropriate amount
- water starch appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- sugar appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Sauce stewing
1
Prepare fungus, mushroom, tofu bamboo, and day lily.
2
Soak hair with water, change the knife and plate for later use.
3
Cut the pork tenderloin into small pieces, cut the green onions, ginger and garlic for later use.
4
Add egg white, water starch, cooking wine, salt, and pepper to marinate the diced pork for 10 minutes to allow the meat to fully absorb water. Put the meat in a frying pan and pass over the oil until it changes color. After the meat is taken out, use the oil in the pan to continue to fry the bean paste and add shredded ginger and onion, and wait until the oil is stir-fried from the sauce.
5
Add fungus, shiitake mushrooms, yuba, and day lily and continue to stir for 2-3 minutes. Add a little sugar and pepper to add fragrance, then add water and cook for 5 minutes.
6
After 5 minutes, add the oily diced pork.
7
The sauce begins to thicken as soon as the pot is opened. Generally, Shanxi noodles need to be thickened three times. When the soup becomes mushy, add a whole egg (also add the egg yolk left over from the diced pork). At this time, do not stir it. Once you stir, the egg liquid will disperse and will not become an egg slice. It is unsightly.
8
Add minced ginger and minced garlic to boil, turn off the heat, sprinkle with chopped green onion, and then marinate and serve.