Moo Shu Pork(mu xu rou )

Moo Shu Pork

Introduction:

"Southern mushroom cool I prefer northeast food, because it is all inclusive, one can meet the taste buds of different enjoyment, at the same time supplement the body's different nutritional needs. I couldn't buy day lily, so I used my favorite mushroom instead. "

Production steps:

Step 1: add a small amount of warm water and stir the eggs evenly

Step 2: clean all the materials, cut into strips and set them aside

Step 3: add oil, slowly pour the egg mixture into the pan and spread it out. Cook slowly until the bottom is slightly golden. Then set aside

Step 4: re open the hot pot, add oil, pour in the cut lean meat, stir fry until 5 mature, pour in the soy sauce, stir fry until 8 mature, then serve

Step 5: add a small amount of oil, add scallion and saute until fragrant

Step 6: then pour in carrot, black fungus, cucumber, mushroom and stir fry

Step 7: after 3 minutes, pour in lean meat and eggs, add 1 tbsp sugar, 1 tbsp chicken powder and a little salt, and stir fry together

Step 8: thicken and bring to a boil

Step 9: wait until the juice, add a few drops of sesame oil, sprinkle with scallion, then serve

Materials required:

Pork tenderloin: moderate

Auricularia auricula: 6 tablets

Cucumber: 1

1 carrot

Mushroom: 3

Scallion: 1

Eggs: 2

Chicken powder: 2 teaspoons

Note: 1. This dish can be matched at will. If you don't like Lentinus edodes, you can change it into Flammulina velutipes. 2. The haze situation is very serious this week. We suggest that you eat more black fungus and clean up the dust particles inhaled in your lungs (if you want to eat the northeast "mouse ear" with crisp and tender meat, you are welcome to buy it in the small restaurant)

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: onion

Chinese PinYin : Mu Xu Rou