This is a very homely but very unique Hui cuisine. It is very good to eat with rice. The main ingredients are mutton and eggs.

The main ingredients are mutton. If you don’t like to cut it yourself, you can just cut it yourself. Buy some mutton slices for hot pot and just cut them in the middle. Before cooking, lightly shake on some dry starch and spread evenly.

The main ingredients are eggs, which are fried in a pan in advance. Also, depending on personal preference, you can put some fungus, shredded green onions, day lilies, and magnolia slices.

The seasoning sauce must be prepared well. Taking half a pound of mutton as an example, add 2 spoons of light soy sauce, a spoonful of vinegar (rice vinegar or smoked vinegar), a small amount of MSG or chicken essence, and half a spoonful of dough ( Starch), a small amount of salt, a spoonful of cooking wine, 1 to 2 drops of pepper oil, add three spoons of water or stock and mix thoroughly and set aside.

Put the pot on high heat, add the base oil, add the shredded onion and ginger, stir-fry until fragrant, then add the meat slices, stir-fry until the meat slices all change color, then add all the ingredients, stir-fry twice, Then add the prepared seasoning sauce. When the sauce thickens and is completely coated on the meat slices and ingredients, add 1 to 2 drops of sesame oil (sesame oil) and serve.

Try it

Ingredients: 150 grams of mutton, 150 grams of eggs, 25 grams of dried fungus, 25 grams of cucumber (optional), 15 grams of vinegar, 5 grams of salt, soy sauce 3 grams, 5 grams of cooking wine, 80 grams of oil, 3 grams of sesame oil.

Production process

① Cut the mutton into 5-inch long, 0.3-inch wide, and 0.3-cm thick slices (it can also be sliced). Crack the eggs into a bowl, add a little salt (optional), and beat evenly with chopsticks;

② Soak the dried fungus in boiling water for 15 minutes, remove the roots, and tear into pieces. Cut the cucumber into 2 cm long segments with an oblique knife. Lay it flat and cut into slices with a straight knife. The shape of the slices will be rhombus.

Cut the green onion and ginger into shreds;

③ Heat the wok, add oil, add the eggs and stir-fry them until they are hot, and stir-fry them into small irregular pieces. Put them on a plate, which is called Mushu ;

④ Heat the wok, add oil and stir-fry the shredded pork. After the meat turns white, add the green onion and ginger shreds and stir-fry together. When it is cooked, add cooking wine, soy sauce and salt. , stir well, then add fungus, cucumber and egg cubes and stir-fry together. When mature, pour in sesame oil.

Vinegar alfalfa

Ingredients: alfalfa, 4 pieces of fungus, and half a carrot , 1 tsp minced green onion, 1 tsp minced garlic

1 tbsp seasoning sugar, 1 tbsp vinegar, 2 tbsp cornstarch water

Cooking steps 1. Put the fungus in into water, soak and cut into shreds; peel the carrots and cut into shreds for later use

2. Mix sugar, vinegar and starch powder to make a sauce for later use

3. After slicing the alfalfa, blanch it in boiling water and remove.

4. Heat the oil pan, sauté the minced onions and garlic, then add the alfalfa, fungus, and carrots and stir-fry, and finally pour in the mixture. Sauce, stir well and serve