Moo Shu Pork

Moo Shu Pork

Introduction:

"It's also common in Northeast cuisine, Beijing cuisine or Shandong cuisine. As the name suggests, Muxu refers to eggs. The main materials are eggs, meat and Auricularia auricula. Generally, in Northeast China, these three kinds of ingredients can be added with cucumber and carrot. It's a simple and easy to make home dish, suitable for all ages, especially the famous black Auricularia auricula in Northeast China."

Production steps:

Step 1: shred the meat, marinate it with cooking wine starch for 10 minutes, dry the fungus and soak it for a day, then fry the eggs

Step 2: stir fry the meat well.

Step 3: put a small amount of oil in the frying pan, stir fry the Auricularia auricula, blanch the Auricularia auricula first, it's cooked, don't stir fry too long.

Step 4: add the eggs, add salt and stir fry for a while.

Step 5: finally, put in the meat.

Materials required:

Lean pork: moderate

Egg: one

Dried Auricularia auricula: appropriate amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Old style: moderate

Notes: 1. My mother brought me dry Auricularia auricula from home. The southern Auricularia auricula is either not dry or unorthodox. It usually needs to be soaked for one day to remove the root wood chip. Some Auricularia auricula will bubble out a large number, so it needs to be soaked less. Generally, seven or eight pieces are enough. I soak more, because I bought a small one this time. 2. Whether it's used or not, Auricularia auricula will make the sound of oil touching water when it's fried, so the frying time is short, and it's cooked in advance, which is what mother does. 3. It's OK to put it or not. I usually like to put it in cooking, just to adjust the color. My family is used to it. 4. The meat can not be salted. If it is salted, it can be tasted and fried to be soft. If it is not salted, it can be put directly without waiting for the last time.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: other