Moo shu pork

Moo shu pork

Introduction:

Production steps:

Step 1: 1. Soak dried Auricularia auricula and cauliflower in warm water for 10 minutes, fully inflate, and cut off the roots; cut the cucumber into 2cm long sections with an oblique knife, and then cut them into wilt shaped slices with a straight knife; cut the onion and ginger into shreds.

Step 2: 2. Knock the eggs into the bowl and beat them well with chopsticks. Heat the frying pan over high fire, add olive oil, heat it up, add the eggs and stir fry them to make them into irregular pieces, and then put them on the plate, which is called rhinoceros. The lean pork was cut into 5 cm, 3 cm wide and 0.3 cm thick slices

Step 3: 3. Heat up the frying pan, add olive oil, stir fry the sliced meat. When the meat turns white, stir fry the shredded green onion and ginger. When the meat is eight mature, add cooking wine, soy sauce and salt, stir well, then stir fry the agaric fungus, day lily, cucumber and egg. After the meat is completely cooked, pour in sesame oil.

Materials required:

Lean pork: 150g

Eggs: 2

Dried agaric: 5

Onion: 5

Cucumber: 50g

Jiang: five

Dried daylily: 5

Salt: 1 tsp (5g)

Soy sauce: 1 / 2 teaspoon (3ml)

Cooking wine: 1 teaspoon (5ml)

Spanish olive oil: 60ml

Sesame oil: 1 tsp (5ml)

Note: with the fragrance of olive oil to cook this favorite home dishes, nutrition will be more rich.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Original