Moo Shu Pork

1

Wash winter bamboo shoots, fresh black fungus and carrot, and cut them into thin threads; wash lean meat and cut them into thin threads, and cut onions into thin threads for later use.

2

Beat the eggs into a large bowl, add 1/5 tablespoon salt and 3 tablespoons water, and beat them into egg liquid. Set aside. Heat a dry pan over high heat, add 3 tablespoons of oil and heat it, pour in the egg liquid and stir-fry quickly, and serve immediately after it solidifies.

3

Add 2 tablespoons of oil and heat, add shredded lean meat and saute until the meat turns white. Add shredded green onion, shredded black fungus, shredded carrot and shredded winter bamboo shoots, and stir and saute for 1 minute.

4

Add 1/2 tablespoon cooking wine, 1/5 tablespoon white pepper powder, 1/4 tablespoon salt and 1/3 tablespoon chicken powder and stir well until fragrant.

5

Pour in the scrambled eggs, stir well with the ingredients in the pan, and serve.

1. To make scrambled eggs tender and smooth, add a little water to the beaten eggs. Cooking eggs requires not only high heat, a hot wok, and smoking oil, but also quick movements; remove from the pan immediately once they set. 2. Fresh wood ear mushrooms contain a photosensitizing substance. Exposure to sunlight after consumption may cause skin itching and swelling. People with a history of sensitive skin should not eat too much, and rehydrated dried wood ear mushrooms can be used as a substitute. 3. Bagged boiled bamboo shoots can be cooked directly, whereas fresh bamboo shoots need to be thoroughly boiled in boiling water to remove the bitterness before being used in cooking. 4. Daylilies have the freshest flavor and can be used to substitute eggs in Moo Shu Pork. Aside from giving the dish a golden color, they also enhance the savory taste.