The method of authentic Shandong cuisine moo Shu pork

Muxu meat, formerly known as Muxi meat, is a common traditional dish of Han nationality. Confucian cuisine, which belongs to one of the eight major cuisines, is often mistakenly called moo Shu pork, alfalfa and so on. This dish is fresh and delicious, rich in taste and nutrition, and is very popular in Xian Yi. You don't need to prepare much. For people who don't often cook, this is a relaxed life experience. The following is the recipe of authentic Shandong cuisine moo Shu pork that I brought to you. Welcome to reading.

food

Pork tenderloin100g

Northeast auricularia auricula 25g

Two eggs

Peanut oil 15g

2 grams of salt

5 grams of soy sauce

5 grams of ginger

Onion10g

Cooking wine 15g

2 grams of sesame oil

Methods/steps

Preparation materials: Wash pork tenderloin.

Slice tenderloin, add salt, sugar, pepper, grains and starch and marinate 10 minutes.

Cut sweet pepper into small pieces, ginger into powder and onion into sections.

Northeast Li Dajie Auricularia auricula 25g

Soak auricularia auricula for more than 12 hours, wash it, pick it into small flowers and drain it.

Put oil in the pan and heat it.

When the oil is hot, the egg liquid expands when it is hot. At this time, it will be fried twice and then cooked.

Leave the bottom oil in the pot, and stir-fry the meat slices with a good feeling after the oil is hot.

Add a spoonful of soy sauce and cooking wine when the meat slices turn white and immature.

Add fungus and stir-fry slightly.

Add scrambled eggs and bell peppers, stir-fry onions quickly, and add some salt.

Drop a few drops of sesame oil when you are out of the pot and stir fry quickly.

Matters needing attention

Scrambled eggs need hot oil, so that eggs can be puffed and taste good.

Ears explode easily, so don't be too angry.