Rhinoceros meat(mu xi rou )

Rhinoceros meat

Introduction:

"This dish tastes salty and fresh, red, yellow, green, black and rich in color. It's a home style dish in Shandong cuisine. The crispness of cucumber and agaric, the softness and tenderness of shredded meat and the softness and smoothness of eggs can be reflected in this dish. "

Production steps:

Step 1: beat eggs into egg liquid, slice cucumber, soak Auricularia auricula, wash, cut meat into shreds, onion and ginger into shreds.

Step 2: put a small amount of oil in the pot, heat it up, add the egg liquid and fry it into irregular pieces.

Step 3: take another pot, add a little oil, add shredded meat and stir fry until white, add shredded onion and ginger and stir fry until well done.

Step 4: add cooking wine, soy sauce and salt and stir well.

Step 5: stir fry with agaric.

Step 6: add cucumber and stir fry slightly.

Step 7: add the eggs, stir well, pour in sesame oil and serve.

Materials required:

Pork loin: 150g

Eggs: 2

Agaric foam: 50g

Cucumber: 50g

Salt: 5g

Soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Scallion: right amount

Ginger: right amount

Sesame oil: right amount

Note: this dish should be stir fried quickly to keep the crispness of cucumber, eggs should not be too crushed, seasonings should be stir fried well, otherwise it is easy to have uneven taste in a dish.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Mu Xi Rou