Beijing Moo Shu Pork
About Moo Shu Pork - Beijing Cuisine
Beijing cuisine has a long history, and Mushu Pork is one of its representative dishes. The ingredients are carefully selected, the workmanship is fine, and the taste is salty and fresh. It is good at roasting, boiling, frying and popping, which fully reflects the cooking wisdom of Beijing cuisine.
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
- 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
- 3. Add the pork and stir-fry quickly over high heat until it changes color.
- 4. Add fungus, day lily, and cucumber and continue stir-frying until cooked through
- 5. Add soy sauce, cooking wine and salt to taste, stir-fry over high heat and remove from the pan
- 6. Remove from the pan and serve on a plate
Cultural Notes
Mushu meat embodies the culinary essence of Beijing cuisine. Beijing cuisine combines the essence of palace cuisine, official cuisine and folk snacks, and is the representative of northern China cuisine. As the ancient capital of several dynasties, Beijing has brought together cooking techniques from all over the world. Roast duck, lamb, and noodles with soy sauce are world-famous, reflecting the grandeur and exquisiteness of northern cuisine. In Beijing, people are very particular about the selection of ingredients and the control of heat, and Mushu Rou is the epitome of this ingenuity.