As a special Lu cuisine, the wooden beard meat because of the common raw materials, easy to make, and delicious flavor, rich in nutrients by the men and women of all ages loved. Today, I'm going to share with you a homemade recipe for moo shu pork, which is a well-balanced combination of meat and vegetables.

List of ingredients:

Main ingredient: 200g of lean pork, a handful of fungus

Accessories: eggs, starch, cucumber, carrots, red peppers, ginger, scallions, garlic

Seasoning: salt, sugar, chicken powder, cooking wine, soy sauce, vegetable oil, oyster sauce, cooking wine

Step 1:

We start with a handful of dried fungus. Put it in water and soak it first. Then, put 200 grams of lean pork, cut into even thin slices and put into a pot. Add 1 gram of salt, a little sugar, 2 grams of chicken powder, 5 grams of cooking wine, and 2 grams of soy sauce to the bottom of the pot. Then keep stirring and slamming the meat to let it absorb the juices and give it a good flavor.

Step 2:

Take a fresh egg, drain the egg white, and then spread it evenly over the surface of the meat to make it more tender. Because the pork we prepared this time is only 200g, so only half of the egg white is enough. Then grab a little dry starch and mix well. Let the starch can effectively lock the moisture in the meat to maintain the tender texture. Finally, drizzle in a little vegetable oil to avoid sticking to each other when sliding the oil, mix well and marinate for 10 minutes.

Step 3:

Then we prepare an egg, and the remaining half of the egg battered together, add a little salt into the bottom flavor, mix well and spare. Then take a cucumber, carrot small section, red pepper half are sliced. Then take the ginger shredded, green onions cut into scallions, garlic a few cloves cut into slices and spare. After that is to take out our pre-soaked fungus, clean and cut into uniform small pieces of spare.

Step four:

After all the ingredients are ready, first boil oil in the pot, the amount of oil can be a little more. When the oil temperature reaches fifty percent hot, we will be the meat slices first sliding oil. When sliding oil, the first meat into the pot in order to gently shake the pot, and need to use a spoon to stir constantly, so that the meat evenly heated. The oil should take about 30 seconds, and when the meat turns white, you can remove it from the pan to control the oil.

Step 5:

Heat the oil in a wok, then pour out the hot oil and add the cool oil. Pour the egg mixture into the wok and gently swirl the wok so that the egg mixture is evenly heated. When the eggs are cooked and set, use a spoon to break them up and set aside. Then leave a little oil in the wok, pour in ginger and garlic and other small ingredients to burst the flavor. Add 5g of oyster sauce to increase freshness, stir fry to dissolve the oyster sauce, then pour in the prepared side dishes and turn up the heat, stir fry quickly until the side dishes are broken. Note that you must use high heat here, because if the fire is too small, the vegetables will be easily out of the water to stir-fry, and then the texture of the stir-fry will not be crisp enough.

Step 6:

Pour in the meat and eggs, add 1 gram of chicken powder, a little sugar to refresh, 1 gram of salt, 5 grams of cooking wine to remove the fishy smell, as well as 2 grams of light soy sauce to enhance the color, stir fry evenly, to give the ingredients fully flavored. Finally, in the pan dripping a little oil to brighten the color, hook a little thin thickening so that the seasoning better adsorption on the surface of the ingredients, turning after this moustache meat can be out of the pot on the plate.