How to make vinegared mu shu meat

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  1.Prepare the ingredients

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  2.Wash and cut the lean meat into thin slices p>

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  3.Add cooking wine and starch, knead evenly, and marinate for preparation

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  4.Wash the carrots and cucumbers and cut them into thin slices, wash the fungus and set aside

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  5.Prepare onions, ginger and garlic

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  6.Crack the eggs into a bowl, add cooking wine and beat into egg liquid

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  7. Boil water in a pot, add carrots and fungus, boil, remove and set aside

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  8.Heat the oil in the pan again and add the egg liquid

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  9.Fry until cooked and cut into chunks, set aside for later use

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  10. Heat the oil in the pan and put it in Lean meat, stir-fry until raw

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  11.Add ginger and garlic, stir-fry until fragrant and then stir-fry Even

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  12.Add cucumber, carrot, fungus and egg, stir well

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  13.Add salt, MSG and balsamic vinegar and stir well, then pour in starch water to thicken it

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  14. Remove from pot and plate

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  15.Ready to eat

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  16.A delicious vinegared Mushu pork is ready