Moo Shu Pork
By OdaBeer
One day I didn't want to cook, so we went out to eat. Xiaopang ordered this. It was too oily, and I couldn't eat it after a few bites. I decided now to cook by myself in the future! I happen to have fungus sent me by my mother. Hehe, let's make a moo shu meat too!
Recipe Recommendations
- dried fungus a handful
- eggs two
- lean meat a small piece
- garlic a clove of
- green pepper a small piece
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Moo Shu Pork
1
Beat the eggs into a bowl and stir well.
2
Chop the garlic and green pepper into small pieces.
3
Cut the meat into small pieces and set aside.
4
Put oil in a frying pan, heat it, add egg liquid, shovel the eggs into small pieces with a shovel, turn off the heat, and serve the eggs for later use.
5
Put the meat in a wok and stir fry until it changes color.
6
Put the shredded green pepper and minced garlic in a wok, stir-fry until fragrant, then add the fungus and stir fry.
7
When the fungus crackles a little, add the egg pieces, then add the right amount of salt and chicken essence, stir fry for a few times, and remove the pan.