Mushu meat, formerly known as Mushu meat, is a very distinctive ordinary traditional dish, belonging to one of the eight major cuisines-Confucius cuisine, which is often pronounced as Mushu meat and alfalfa meat. Its dish is made of pork slices mixed with eggs, fungus and cucumber, because the scrambled eggs are yellow and broken, similar to sweet clover.

working methods

Food preparation

Lean meat 150g, egg 150g, dried fungus 5g, cucumber 50g, salt 5g, soy sauce 3g, cooking wine 5g, oil 80g and a little sesame oil.

Practice steps

Xu Mu meat raw materials

1. Cut lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Beat the eggs into a bowl and beat them well with chopsticks.

2. Blanch the dried fungus with clear water for 5 minutes, remove the roots and tear it into pieces. Cucumber is cut into 2 cm long sections with an oblique knife, flattened and sliced with a straight knife, and the shape of the slices is diamond. Shred onion and ginger.

3. Heat the wok, put the oil in it, heat it, add the eggs, stir fry them, make them into irregular pieces, and put them on the plate, which is the so-called "Mushu".

4. Heat the wok and put oil on it. Fried shredded pork. When the meat turns white, add the onion and shredded ginger and stir fry. When it is eight ripe, add cooking wine, soy sauce and salt. Stir-fry, add auricularia, cucumber and egg pieces and stir-fry. When cooked, pour in sesame oil.