Moo Shu Pork
About This Recipe
Beijing cuisine has a long history, and cassava meat is one of its representative dishes. The ingredients are carefully selected, the workmanship is fine, and the taste is salty and fresh. There are various ways to bake, boil, fry and explode, fully embodying the cooking wisdom of Beijing cuisine.
Ingredients List
- 200g pork
- 3 eggs
- Fungus 50g
- 30g day lily
- half a cucumber
- half carrot
- 1 tablespoon soy sauce
- 1 spoon cooking wine
- Appropriate amount of salt
- Appropriate amount of onion and ginger
Cooking Steps
- 1. Cut the pork into thin slices or small pieces, add cooking wine and a little soy sauce and marina
ppropriate amount of cooking oil into the pot and heat it to 70% heat. - 3. Add pork and stir-fry quickly over high heat until it changes color.
- 4. Add fungus, day lily, and cucumber and continue to stir-fry until cooked
- 5. Add soy sauce, cooking wine and salt to taste, stir well over high heat and serve.
- 6. Remove from the pot and plate
Cultural Tips
Mushu pork is one of the classic representatives of Beijing cuisine, carrying rich regional food culture and cooking wisdom.
Ingredients
- Pork 200g
- 3 eggs
- Fungus 50g
- Daylily 30g
- half cucumber
- Carrot half root
- 1 tablespoon soy sauce
- Cooking wine 1 spoon
- Salt as appropriate
- Onion and ginger appropriate amount
Instructions
- 1. Cut the pork into thin slices or small pieces, add cooking wine and a little soy sauce and marinate for 15 minutes