Recently, I have a special liking for the dish of moo Shu pork, because it contains day lily, black fungus, cucumber, eggs and sliced meat. Although I used to live in the northern region for more than ten years, I am not very good at cooking northern dishes. It is the first time that I am a novice. To be honest, the factor that I don't like jambalaya is the preparation before meals. I have to cut and wash seven or eight kinds of ingredients at a time, and finally only one dish is placed on the table, which is very satisfying. But after realizing the effect of this dish, I believe it will often appear at our family's dinner table later, because I will practice it perfectly.

The practice of moo Shu meat

Ingredients: 2 raw eggs, sliced meat100g, 20g of day lily, 5g of auricularia auricula and one cucumber; Auxiliary materials: ginger, onion, water starch, soy sauce and a small amount of oil.

Practice:

After washing away the dust, day lily and auricularia auricula were put into a small bowl and soaked in tap water for 2 hours until there was no lump. Use scissors to cut off the roots of the soaked day lily and black fungus, and then rinse them neatly. Add oil, starch, soy sauce, 1 spoon to the sliced meat, stir evenly along one direction with chopsticks, and then let it stand for 10 minute to marinate for taste. Slice the radish, cucumber and onion ginger into slices and strips during the curing time.

Knock the eggs into a bowl, add fish sauce and 1 spoon of water, and use chopsticks to beat the egg liquid which is completely integrated with water. When all the ingredients are ready, take out the pan, cool the pan, boil the oil, put the egg liquid in the pan, fry it until it is cooked for eight minutes, and shovel it out for later use. Stir-fry the radish in the pan until it tastes good, and shovel it out for use. Leave the oil in the pot, add the day lily, black fungus and onion ginger oil to smell, pour the soy sauce, and add a little water to stew them for a while. At this time, it's time to put the meat slices in the oil and explode. When you see the meat slices in the pot fade, mix all the ingredients such as raw eggs, carrots and loofah and stir-fry them evenly. This is the delicious moo Shu pork.

Thoughts on kitchen waste:

1. All ingredients should be separated and fried before being put together.

2. The sliced meat should be put back before it is tender. Don't fry it in the pot for too long, otherwise it will be firewood, tough and not fragrant.

3. Auricularia auricula has a high foaming rate, which can be soaked with a small amount of dry goods knowledge.

Raw eggs should be fried twice, so it is not necessary to fry them well for the first time.