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Look, I use mushrooms to make sweet and sour pork tenderloin

Today's sirloin meat is made of apricot abalone mushroom. It's similar to sirloin meat in meat dishes in appearance. It's sour, sweet and sour, soft and delicious inside, not greasy. I think it's better than meat.

For sugar and vinegar juice, it is made by mixing 30 ml old soy sauce, 30 ml vinegar, 20 g white sugar and 30 ml wet starch

Practice:

1. Wash the Pleurotus eryngii, cut the 5cm length section with a knife, then tear it into strips by hand. Boil the water in the pot, add the stewed water of Pleurotus eryngii. When it is soft, drain the water.

2. Blanched Pleurotus eryngii slightly cool, sprinkle some salt, grasp evenly with your hands, and let it taste for about 10 minutes. Knock in an egg in the bowl and break it up.

3. Marinate the Pleurotus eryngii for a while, put it into the egg liquid, and wrap it evenly. Then put it in the flour and wrap it in a layer of flour.

4. Beat the surplus flour on the surface of Pleurotus eryngii, put enough oil into the pot, and when it is 70% hot, put the Pleurotus eryngii strips into the oil pot, fry until the surface is golden.

5. Take out the fried Pleurotus eryngii and set aside. Put a little cooking oil in the pot, and saute the chopped garlic.

6. Then add the fried mushrooms and stir fry for a while. Finally, pour in the prepared sweet and sour juice, stir fry until it is even and thick. Light the fire. It's better to sprinkle sesame seeds before eating.