Mushu meat, formerly known as muxu meat, is a common traditional Han Chinese dish, one of the eight major cuisines of the Lu Cuisine - Confucian cuisine, often blackmailed as mushu meat, alfalfa meat and so on.

The dish is made by mixing and frying slices of pork with eggs and fungus, and is named after the yellow color of the scrambled eggs and the crushed, similar to mignonette. Liang Gongchen, a Qing dynasty scholar, recorded in his "Beidongyuan Penzhu - three": "the northern store to chicken fried meat, the name of the mignonette meat, cover to take the broken yellow color also".

According to available records, muxi meat originally appeared in the menu of the Confucius House in Qufu, and its ingredients, in addition to pork and eggs and fungus, also included slices of magnolia. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in the Beijing area, the yucca slices were gradually replaced by yellow cauliflower and cucumber slices.

How to make moo shu pork:

Ingredients:

100g of pork loin, 100g of black fungus, 2 eggs, 1 cucumber, 1 carrot, oyster sauce, cornstarch, salt and oil.

Practice:

1. Pork tenderloin sliced, with oyster sauce, starch, ginger and cooking oil mixed well marinated for 15 minutes; egg whisked evenly; cucumber and carrot cut diamond-shaped pieces.

2Pour oil in the pan and heat, pour in the egg mixture, scramble until the egg is fluffy, then put out and set aside.

3One tablespoon of oyster sauce, two tablespoons of water with a pinch of cornstarch and the right amount of salt to blend into the sauce.

4Put in the cucumber slices and carrot slices.

5Put in the tenderloin slices, using the remaining oil in the pan, stir-fry until the meat turns white and light in color.

6. Add the fried eggs and pour in the sauce.

7. Stir-fry over high heat until the sauce thickens.

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