raw material

Lean meat 150g, egg 150g, dried fungus 5g, cucumber 5g, salt 5g, soy sauce 3g, cooking wine 5g, oil 80g and sesame oil 5g.

manufacturing process

1. Cut lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Knock the eggs into a bowl and beat them evenly with chopsticks;

2. Blanch the dried fungus with clear water for 5 minutes, remove the roots and tear it into pieces. Cucumber is cut into 2 cm long sections with an oblique knife, flattened and sliced with a straight knife, and the shape of the slices is diamond. Shred onion and ginger;

3, the wok is ignited, refueled, and after heating, the eggs are added and fried into irregular small pieces, and put into the plate, which is Mushu;

4. Heat the wok and put oil on it. Fried shredded pork. When the meat turns white, add the onion and shredded ginger and stir fry. When it is eight ripe, add cooking wine, soy sauce and salt. Stir-fry, add auricularia, cucumber and egg pieces and stir-fry. When cooked, pour in sesame oil.

Menu name moo Shu pork

Its cuisine is Beijing cuisine.

Types and local characteristics

The basic characteristics of northern home cooking are bright color, rich aroma, salty and sweet taste.

The basic materials are 200 grams of shredded pork legs, 4 eggs, 25 grams of fungus and 75 grams of lard.

Features: Northern home cooking, with bright color, rich aroma, salty and sweet taste.

Ingredients: 200g shredded pork leg, 4 eggs, 25g fungus and 75g lard.

Cooking method: Beat the eggs into a bowl, add salt and stir, and fry the eggs in an oil pan. Put the pig in the pot

Oil, chopped green onion, fried shredded pork, add cooking wine, soy sauce and monosodium glutamate, and then add

Add the eggs and stir-fry the fungus.