Hangzhou mushu meat
By VicentaLakin
It's different than dry sushi, so it's a little different than the rest, and it's too watery
Recipe Recommendations
- Black fungus soaked 100g
- pork meat 100g
- Soaking day lily 100g
- mushrooms of 6
- eggs of 2
- sugar 2 tsp
- onion appropriate amount
- octagonal of 2
- pepper a little
- vinegar 5ml
- chicken powder a little
- umami juice 15ML
- salad oil appropriate amount
- soy sauce 15ML
- sesame oil few drops
- salt a little
- cooking wine 15ML
- cornflour a little
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Hangzhou mushu meat
1
Mushrooms, black-mules, yellow broccoli. Okay
2
I'll cut you up
3
Blackwood's ears are laced
4
The mushrooms are cut in silk
5
Pork silk is added to the wine, salt and pastry for a while
6
Two eggs to mix. Wine
7
It's a spare
8
Pick up the boiler and boil the eggs
9
There's another one
10
Let's start with mushrooms and silk
11
We're going to have to put the meat on the sauce. Wine
12
Add fresh juice, salt, sugar, pepper and garlic
13
We're gonna have to go with the bouquets and the eggs. even
14
Finally, you'll be able to put the blackwood and the red-eared, evenly on the side of the pot
15
Completed ChartHangzhou mushu meat Make Tips
The specific tastes are adapted to their preferences