Moo Shu Pork
Ingredients: chicken essence
Recipe Recommendations
Steps for Moo Shu Pork
1
Soak the fungus in water, wash it after soaking, remove the pedicles, and tear it into small flowers.
2
Cut the meat into slices, add appropriate amount of salt, appropriate amount of five-spice powder, cooking wine, and starch, grab and mix well, marinate for 10 minutes to taste.
3
Wash cucumber and cut into eye slices.
4
Wash the carrots, peel them, and cut them into eye pieces.
5
Beat the eggs into a bowl, add appropriate amount of salt, and stir well into egg liquid.
6
Wash the onions and cut them into dices.
7
Pour a little oil into the pan, wait until the oil temperature is slightly higher, add the egg liquid, stir-fry, and serve into a small bowl.
8
Pour a little oil into the pan, wait until the oil temperature is slightly higher, add the meat slices, stir-fry until the meat is white and colorless, and serve out.
9
Pour a little oil into the pan, wait until the oil temperature is slightly higher, add appropriate amount of five-spice powder, add diced onion, stir-fry until the aroma is fragrant, add carrot slices, stir fry for about half a minute, add appropriate amount of cucumber slices, fungus, and salt, stir fry evenly.
10
Add the meat slices, eggs, and chicken essence, stir fry well, remove and serve on a plate.Moo Shu Pork Make Tips
1. After the fungus is soaked, remove the roots and roots, so that it tastes better. 2. The materials are relatively easy to cook and suitable for quick frying over high fire, which is more conducive to preserving the nutrients in vegetables.