Moo Shu Pork

By ClayDickinson

Moo Shu Pork
I believe many cans have eaten cucumber scrambled eggs because it is simple and easy to make and tastes good. Moo shu meat can be regarded as an extended version of cucumber scrambled eggs. With pork and fungus added, the nutrition is more comprehensive.

Recipe Recommendations

  • eggs appropriate amount
  • pork appropriate amount
  • cucumber appropriate amount
  • fungus appropriate amount
  • green onion appropriate amount
  • ginger appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount

Steps for Moo Shu Pork

  • Make step 0
    1
    Slice the meat, beat the eggs with salt, soak the fungus into shredded small flowers, and slice the cucumber.
  • Make step 1
    2
    Marinate the pork in a little soy sauce, salt, cooking wine and cornflour for 10 minutes.
  • Make step 2
    3
    Scramble eggs and set aside.
  • Make step 3
    4
    Reuse a little oil in the pan, saute the chives and ginger, and smooth the fried pork slices.
  • Make step 4
    5
    After the meat slices change color, add the fungus.
  • Make step 5
    6
    Add the cucumber.
  • Make step 6
    7
    When you are almost done frying, add a little salt.
  • Make step 7
    8
    Put the eggs in and stir fry well.
  • Make step 8
    9
    Stir in a little chicken essence and serve.

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