Home style stir fry, taste good!


200 grams of fillet
100g carrot
100g winter bamboo shoots
100g black fungus
4 teaspoons sugar
2 tbsp pickled pepper
1 teaspoon salt
1 tsp brine
1 teaspoon oil consumption
1 teaspoon chicken essence
1 teaspoon monosodium glutamate
2 teaspoons vinegar
1 teaspoon soy sauce
1 teaspoon cooking wine
1 green onion
2 slices of ginger
Two cloves of garlic
4 teaspoons vegetable oil
1 teaspoon starch


Step 1
Marinate: starch + chicken essence + monosodium glutamate + salt + cooking wine by hand, marinate for 10 minutes, cut ginger and garlic, prepare chopped pepper and black fungus, soak in cold water for 4 hours in advance, carrot, bamboo shoot, green onion, heart green, cut into a plate, mix with bowl juice: starch + chicken essence + monosodium glutamate + salt + cooking wine + vinegar + soy sauce + brine juice + oil consumption + sugar

Step 2
Heat 30% oil in a hot pan, put in shredded meat over low heat, change color and set aside

Step 3
Add 2 tbsp chopped peppers, add ginger and garlic, stir fry until fragrant

Step 4
Add shredded carrots and stir fry for 30 seconds

Step 5
Add shredded black fungus and winter bamboo shoots, continue to stir fry for 30 seconds

Step 6
Add the spare shredded meat into the pot and stir fry over high heat

Step 7
Add in the mixed bowl juice and collect the juice over high heat

Step 8
Put in the green onion heart, stir fry for 5 seconds, turn off the heat, out of the pot and put on the plate