Step 1: Marinate the meat slices.
Prepare 200 grams of pork tenderloin and cut it into even slices. The traditional moo Shu pork is cut into shredded pork, but now it is mostly sliced, which is more enjoyable to eat. After cutting, add 2 grams of salt, 1 gram of pepper, a little sugar to taste, and then add a little soy sauce to increase the background color, 5 grams of cooking wine to remove fishy smell, and 5 grams of oyster sauce. Stir all the seasonings quickly so that the sliced meat can absorb all the juice. Then add a little water and stir again. After absorbing water, the meat slices will be more tender and smooth. Beat in an egg white and continue to stir well. Add a little starch to lock the moisture in the meat slices. Finally, pour in a little vegetable oil to make the meat pieces disperse automatically to avoid adhesion. Set aside and marinate 10 minute.
Step 2: Prepare side dishes.
Take off the roots of auricularia auricula soaked in advance, tear them into small pieces and clean them. The soaked daylily is also washed, drained and cut into sections. Prepare a cucumber, wash it, cut it into sections first, and then cut it into rhombic pieces. The traditional practice is to put magnolia slices, but it is difficult to buy fresh ones in our north, so cucumbers and day lilies are often used instead.
This is the egg yolk left over from the sizing. Let's add two eggs, stir them quickly, and let the yolk and egg white blend together, which will be more tender. To cook moo Shu pork, there are usually three or two meats and two eggs. We use four or two meats here, and one more egg yolk is just right.
Break the green onion into chopped green onion, and cut the ginger into diamond-shaped pieces for later use.
scrambled eggs
Heat the pan, put it into a vegetable oil sliding pan, pour out the hot oil after sliding the pan, and put in the cold oil. When the oil temperature is 50% hot, pour in the eggs and stir fry quickly with a spoon. When the egg liquid is put in the pot, the oil temperature should not be too high. Just keep the eggs tender and loose, and fry them into this tender and irregular piece that looks more like osmanthus.
Step 4: Stir-fry the sliced meat.
When lubricating oil, use more oil. When the oil temperature is 40% hot, put it in the pot and spread it out quickly with a spoon. When the meat slices are slightly cooked and set, pour them out immediately, so as to keep the meat slices smooth and tender.
cook
Heat oil in a pan, add chopped green onion and ginger slices and stir-fry until fragrant, pour in sliced meat and stir-fry a few times, pour in a little cooking wine to remove fishy smell, pour in fungus, day lily and cucumber, and stir-fry quickly to avoid cucumber from coming out of water. Daylily and auricularia must be drained before cooking, otherwise it will be easy to fry. Then pour in the eggs, add 2g of salt, 2g of pepper and 2g of chicken essence, add a little sugar to taste, stir fry quickly, then pour in sesame oil, and then take out the pot.