Moo Shu Pork

When I put all the ingredients in a bowl, I often pour boiling water into it, stir it with chopsticks, and stand still for 5 minutes. Use a sieve to empty out the water. I don't have to specially fry or boil it with water. I can have everything in advance. Soaked fungus, green onions and cucumbers can be cut into diamond slices or round slices. Stir the egg liquid for a while first.

Scrambled eggs.

Come on, officially start firing. Put the oil in a hot pan and cook for 1 minute. Tilt the pan to concentrate the oil in one position. Then turn off the heat. Add green onions and fungus into the oil (Why turn off the heat? Because the fungus will burst oil everywhere when it enters, people should stay away, wear sleeve gloves, turn off the heat, place the pan and stir fry it a few times with a shovel), then add sugar and vinegar and stir fry it. Pour in cucumber and pork slices, stir fry and add soy sauce. I use soy sauce and stir fry, then add the stir-fried eggs, stir fry, add salt and stir fry. The entire process should be controlled in 5 minutes, which is enough to include 1 minute of hot oil.

That's it. Friends.