Moo Shu Pork
By LeonorSchoen
After eight years in the chef industry, I suddenly felt that I had degraded and no longer had much interest in the endless new dishes. Instead, they pursue some traditional delicacies, some dishes that have long been forgotten by people. Go through the Red Chamber and check biographies. I want to try everything related to food. Only then did I realize that people had thrown away too much delicacy and health.
Recipe Recommendations
- day lily 150 grams
- fungus 150 grams
- green pepper 10 grams
- red pepper 10 grams
- scallion 15 grams
- refined salt appropriate amount
- oyster sauce 5 grams
- broth 100 grams
- dried pepper 10 grams
- cooking wine 10 grams
- MSG a little
- white pepper a little
- tomato sauce a little
Steps for Moo Shu Pork
1
Cut shredded green onion.
2
Choose washed day lily, and it is best to keep it intact.
3
Pick and wash the fungus and shred it to the same thickness as day lily.
4
The salting of shredded pork in this dish is very important, so you must grasp it well.5
Wash the day lily blisters for later use. Wash the water-grown fungus and shred it, shred the green and red peppers, shred the green onions, and shred the dried peppers. Put the shredded lean pork into a bowl and add cooking wine, clear an egg, use a little oil, and grab the cornflour evenly and marinate.6
Put 500 grams of oil in a frying pan, and lubricate the marinated shredded pork in the pan and remove it to control the oil for later use.7
Leave a little oil in the frying pan, add shredded spring onions, ginger, and dried peppers to stir until fragrant, add oil and tomato sauce, and stir fry. Pour in the day lily, fungus, and shredded green and red pepper, stir fry, add refined salt and white pepper, weigh well, add a little stock, add shredded pork, shredded green onion, and monosodium glutamate, continue to stir fry and add sesame oil to serve.Moo Shu Pork Make Tips
Stir-fry quickly. It is best not to overcook the daylilies, otherwise the texture won't be good. It tastes even better if stir-fried with scallion oil; I will share the recipe for scallion oil another day. 46 servings of this dish are sold every day, at 18 yuan per serving.