Ingredients: pork tenderloin, fungus, day lily, eggs.
Side dishes: cucumber and red pepper
Accessories: ginger, onion, dried pepper, starch.
Seasoning: salt, chicken powder, pepper, oyster sauce, cooking wine, soy sauce and sugar.
Moo Shu pork-salty and delicious
1. Start preparing the ingredients.
Prepare a tenderloin, cut it into even slices, put it in clear water, remove the blood from it, and then take it out and squeeze it dry for later use.
Let's marinate the meat slices.
Add a spoonful of salt, a spoonful of chicken powder, a little pepper, 5g oyster sauce to freshen up, 5g cooking wine to remove fishy smell, beat the gum of the meat slices in one direction, then pour in a little soy sauce to color and stir the color evenly.
Beat in an egg and continue to grab it evenly. Eggs can make sliced meat more tender. Add a spoonful of starch and stir well. Pickling 10 minute. Starch can lock the moisture in the meat slices and make the taste more tender.
Prepare a handful of black fungus and a handful of day lily, soak them in clear water for 2 hours, take them out after soaking, wash them for later use, cut the day lily into small pieces, and tear the black fungus into small pieces for later use.
Prepare two eggs into a bowl, add a little salt and sprinkle a little starch to increase the toughness of the egg liquid, and also make the fried eggs more tender and smooth, and stir them up quickly with chopsticks for use.
Let's start preparing side dishes.
Prepare a cucumber, clean it, scrape off the skin, cut it into sections and then cut it into diamond-shaped pieces.
Prepare half a red pepper, slice it, and mainly color it.
4. Start preparing auxiliary materials.
Prepare a piece of ginger, pat it and cut it into powder.
Prepare a section of onion, break it and cut it into chopped green onion.
Put them all together and grab some dried peppers for later use.
5. Put the sliced meat and eggs in the oil.
Boil oil in the pot. When the oil temperature is 40% hot, pour the meat slices into the pot and spread them out with a spoon. Lubricate the oil for 30 seconds. After the meat slices are shaped and discolored, pour them out to control the oil.
When the meat slices are lubricated, the temperature should not be too high and the time should not exceed 30 seconds, otherwise the taste of the meat slices will get old.
Leave a little base oil in the pot, pour in the egg mixture and stir fry a few times. When the eggs are cooked, pour them out for later use.
6. Blanch the fungus, day lily, cucumber and red pepper in water.
Boil water in a pot, pour in auricularia auricula and daylily after boiling, blanch 10 second, then pour in cucumber and red pepper, blanch for 5 seconds, and pour out. Blanch the cold water quickly to prevent the ingredients from softening. Blanching can reduce frying time and make dishes more crisp.
7. Next, start cooking.
Heat the oil in the pot again. When the oil is hot, add onion, ginger and dried pepper, stir-fry together until fragrant, pour in a little cooking wine, add auricularia, day lily, cucumber and red pepper, and add 2 grams of salt, 2 grams of chicken powder, 5 grams of oyster sauce, 2 grams of pepper and a little sugar to taste.
Turn to high heat and stir-fry the seasoning quickly. Pour in smooth meat slices, add a little soy sauce to improve the color. After stir-frying, pour in scrambled eggs, add a little sesame oil and serve.
Ok, a nutritious moo shu pork is ready.