Moo Shu Pork
By LexiePurdy
Almost all the side dishes in moo shu pork are my favorite. This combination is really wonderful. It is smooth and tender meat slices, soft eggs, crisp fungus, strong golden needles, and refreshing cucumbers. It is refreshing but rich. I can eat three steamed buns!
Recipe Recommendations
- pork loin appropriate amount
- eggs appropriate amount
- fungus appropriate amount
- day lily appropriate amount
- cucumber appropriate amount
- red pepper appropriate amount
- green onions appropriate amount
- salt appropriate amount
- soy sauce Half tablespoon
- soy sauce One-fifth tablespoon
- white sugar half a teaspoon
- cooking wine half a tablespoon
- starch appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Moo Shu Pork
1
Slice pork tenderloin, marinate with salt, pepper, and cooking oil for 10 minutes, add 1 teaspoon of starch before serving in the pan and grasp well. Mix half a tablespoon of soy sauce and soy sauce, white sugar, cooking wine into juice and set aside in a bowl.
2
Beat the eggs and stir-fry them. The trick to stir-fry eggs is to have a higher heat and a little more oil to make them soft. You can also add some white vinegar or cooking wine to the eggs.
3
Pour out the oil from the scrambled eggs and only leave about half a tablespoon. Stir fry the green onions until fragrant. When the green onions are fragrant again, add the pickled meat slices and stir fry them to disperse.
4
Add the juice mixed in step 1 and stir-fry well. Add the fungus and day lily and stir-fry until raw. Stir in half a teaspoon of salt.
5
Finally, add cucumber and red pepper and stir-fry until raw.Moo Shu Pork Make Tips
Cooking moo shu meat may seem easy, but it is not easy, but it is not as difficult as imagined. As long as you master the pickle and heat of the meat slices, you will make super delicious moo shu meat-1. For the meat slices, I will follow the "one-man sizing method": the meat slices are not scratched and mixed with starch first, but first use salt and pepper cooking oil. Marinate and mix with starch next to the pan. This will not be easy to despread and will be more tender. The reason why cooking oil is used instead of egg white is because if you don't use egg white well, a lot of white dregs will appear when frying. 2. Stir-frying time: During the whole process, 50% of the meat slices are heated and poured into the sauce (that is, the outside of the meat slices will turn white). The sauce is soy sauce and soy sauce. Mix well with white sugar and cooking wine. In the bowl, it will save a lot of time and no rush. Stir well and add the fungus and day lily, about 80% done. Finally, add the cucumber and red pepper. OK. 3. Why mix soy sauce and light soy sauce? Because the color of only light soy sauce is too light. A little soy sauce can add color, but the color of good soy sauce will look good.