How to make a tender and smooth meat slice soup with Luoyang special meat slice soup?

Pork tenderloin 200g, garlic sprout (young garlic) 100g, Pleurotus ostreatus 100g, tomato 1 (about 150g), a little green beans (about 50g) and a little dried daylily (about 15g). 2 teaspoons of white pepper (10g), balsamic vinegar 1 teaspoon (15ml), salt 1 teaspoon (5g), chicken essence 1/2 teaspoons (3g), 200ml of oil (actual consumption/kloc)

condiment

Salt, soy sauce, pepper, balsamic vinegar, cooking wine, monosodium glutamate, sesame oil, onion and ginger.

manufacturing method

Step 1: Soak dried day lily and dried auricularia in warm water, wash and drain for later use. Garlic seedlings (garlic seedlings) are cut into 3 cm long pieces. Slice tomatoes. Pleurotus ostreatus is torn into thin strips by hand. Chop the coriander. Cut pork tenderloin into 3mm thick slices, add 1 tablespoon (15ml) water starch and egg white, and grasp evenly by hand.

Step 2: Heat the oil in the wok with medium heat. When the oil temperature is slightly hot, put the pork tenderloin into warm oil and slide it. Stir it gently with chopsticks first, and then take out the drained oil immediately.

Step 3: Leave a little base oil in the wok, heat it on medium heat, then add garlic sprouts, Pleurotus eryngii strips and tomato slices, stir fry and add salt.

Step 4: Add broth (or water) into the pot, cook the soup over fire, and then add green beans, soaked daylily, soaked fungus and sliced tenderloin with oil.

Step 5: When the soup is boiled again, thicken it with the remaining starch 1 spoon (15ml). Add white pepper, balsamic vinegar and chicken essence. Sprinkle chopped coriander before serving.