How to make moo Shu pork: Spring is coming, and many people feel tired and have no appetite like me, so we change the menu, eat less greasy and more vegetables, and cook more nutritious and faster dishes when we are busy. It's best to make the dishes more colorful and pleasing to the eye, and at the same time, our appetite will open up ~ ~ tradition? All the materials of our moo Shu pork are blocky, and the color is ok, but it's not very nice. I cut all the ingredients into filaments and added carrots and garlic sprouts. The fried moo Shu pork is colorful and visually enjoyable, and it is also good to cut it into filaments to make burritos. And it's easier to taste ~ ~ Ingredients: lean meat 1 00g of pickled fungus100g of eggs, 2 carrots, 30g of garlic sprouts, 50g of seasoning: 30g of vegetable oil with a tablespoon of cooking wine and a little starch1tsp of salt. Appropriate compilation method: 1. Cut the lean meat into shredded pork and put it in a container, then put it in starch and cooking wine and grab it evenly.

3. Slice the fungus, carrot and garlic.

4. Heat the wok, add vegetable oil, add shredded lean meat and stir-fry until it changes color.

5. Add fungus and carrot and stir-fry until soft, add soy sauce and salt and stir-fry.

6. Add shredded eggs and garlic sprouts and stir well.