Moo Shu Pork

Recipe Recommendations

• fungus appropriate amount
• day lily appropriate amount
• cucumber appropriate amount
• tenderloin appropriate amount
• eggs appropriate amount
• green onions appropriate amount
• soy sauce appropriate amount
• balsamic vinegar appropriate amount
• salt appropriate amount
• MSG appropriate amount

• salty and fresh
• fried
• ten minutes
• ordinary

Steps for Moo Shu Pork

1

Ingredients: water-dried fungus, water-dried day lily, cucumber, pork tenderloin, egg, green onion. Slice the pork tenderloin, add appropriate amount of rice wine, soy sauce, egg white, and starch, mix well and marinate. Put a little salt and a drop of white vinegar in the eggs, and beat them clockwise.

2

Seasoning: salt, monosodium glutamate, soy sauce, balsamic vinegar.

3

Put the eggs in a frying pan and fry them until done.

4

Then store the place for later use.

5

Wash the frying pan, add cooking oil, and add a few pepper pepper to fry until fragrant.

6

Then add the meat slices.

7

Stir fry until medium ripe.

8

Add all vegetables and stir fry.

9

Add appropriate amount of soy sauce.

10

Add scrambled eggs.

11

Add the scrambled eggs, stir fry, and pour a little balsamic vinegar along the edge of the pan. This step is the key. This little bit of balsamic vinegar on the edge of the pan can greatly enhance the unique aroma of this dish.

12

Then add salt.

13

Finally, add MSG, stir fry, and remove from the pan.

14

The moo shu meat is ready!

Recipe Categories

• hot dishes
• home cooking
• Summer recipes