1. Sliced tenderloin
2. Add a little starch and egg white
3. Knead evenly by hand
4. Wash and slice tomato
5. Rinse and cut garlic
6. Wash and tear the mushroom into small pieces
7. Wash and tear the black fungus into small pieces after foaming
8. Wash the cauliflower and remove the hard head
9. Peel the peas and cook with water for about five minutes
10. Stir fry a little more and pour in the meat slices when the oil is warm
11. Keraochu
12. Pour out the oil, wash the pot, then heat it, pour in a small amount of oil and turn the pot
13. Stir fry garlic
14. Stir fry with mushrooms
15. Pour in shiyunsheng chicken soup
16. Keep the soup fresh
17. Cover and boil
18. Add tomato slices, black fungus, cauliflower and green bean, and mix in salt to cook
19. Add a little soy sauce
20. White pepper
21. Jingcongduan
22. Pour in the meat slices and boil them. Thicken the sauce and turn off the heat. Pour in the vinegar
23. Take it out and add a little sesame oil
Tips
1. It's better to use tenderloin to make meat slices in Liantang. The meat slices are very tender and smooth
2. This dish is very popular in our family. Even Wen Wen, who has a bad appetite, says it's delicious. A big bowl of soup is solved after a meal. It can be seen that its taste is unusual
3. If there is no siyunsheng chicken soup at home, it's best to make some chicken soup by yourself.
4. It's suitable for soup and vegetables. You can make it thinner or thicker according to your own situation
5. In the original recipe, the mushroom is used, but when I can't buy the mushroom, I will replace it with a more similar mushroom
6. The soup, soup and water in Luoyang water table are inseparable from vinegar and white pepper, but the amount used depends on the needs of your own taste
7. In fact, this dish doesn't have to be too rigid. Just like it
8. The key to making the meat slices tender is to keep the oil temperature at about 60-80 ℃, and the amount of oil should not exceed the meat slices