Prepare ingredients~
Pork loin 100g
Black fungus
2 eggs
Cucumber half root
a carrot
2 spoons of oyster sauce
2 scoops of starch
Salt amount
Moderate amount of oil
3 slices of ginger
1. Wash the fungus first, then use warm water to soak the fungus, and tear it into small pieces for use.
2. Cut the pork loin into 0.1 cm thick slices, add a spoonful of oyster sauce, a spoonful of starch, ginger and a spoonful of cooking oil, add a little water, and mix well for 15 minutes.
3. Next prepare a bowl, add a spoonful of oyster sauce, add a teaspoon of starch and a pinch of salt, add half a bowl of water to adjust the juice to spare.
4. Wash the cucumber, peel the carrot and cut it into a diamond-shaped block. Cut the cucumber and cut it out. It is the shape of the diamond. I remember this I followed the chef. Cut the cucumber and carrot into thinner pieces in turn.
5. Beat the egg into the bowl and mix well. Pour the oil in the pan and heat it. Pour in the egg liquid. Apply a little more oil.
Stir-fry until the eggs are fluffy and ready for use.
6. Use the remaining oil in the pot, put in the loin slices, stir fry until the color of the meat is white and light, add the carrots and stir fry in turn, then add the fungus and stir fry for half a minute. Finally, add the cucumber eggs, stir fry until cooked. Penetrate, then pour in the pre-adjusted juice, stir fry until the juice is concentrated, and the tray can be filled.