Moo Shu Pork
Mooshu meat belongs to Beijing cuisine and Northeast cuisine. The main ingredients include lean pork meat, eggs, black fungus, cucumber, and various fresh vegetables in time. This dish is rich in high-quality protein, low in fat content, and low in cholesterol. It can be eaten in moderation by the general population. Cucumber is rich in vitamin C, and fungus is rich in calcium and phosphorus. Regular consumption is good for health.
Recipe Recommendations
- eggs appropriate amount
- black fungus appropriate amount
- day lily appropriate amount
- pork tenderloin appropriate amount
Steps for Moo Shu Pork
1
Beat the eggs and black fungus. Soak the day lily and cut the pork tenderloin into thick strips. It is best to marinate it with water starch for a while.
2
Scrambled eggs with hot oil and serve when they are half cooked.
3
Stir fry the shredded pork fillet until half done.
4
When the tenderloin meat is half-cooked, add the day lily and shredded black fungus directly, and stir fry.
5
Finally, add the cucumber and eggs, stir fry over high heat, season, and thicken properly if there is too much water.