Vinegar Mushu

Overview

Authentic vinegared Mushu should be made with beef, and does not contain carrots or peppers. This dish is a self-improvement and random play. My family likes to eat it. It is not authentic. Don't be misled, haha.

Tags

• hot dishes
• dried fungus
• garlic
• goose eggs
• hot pepper
• light soy sauce
• onions
• oyster sauce
• pork
• starch
• sugar
• vinegar
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 The raw materials are as shown in the picture, and the fungus is soaked.

   

2. 2 Carrots, peppers.

   

3. 3 Mince the onions, ginger, and garlic, beat the goose eggs, and cut everything else into shreds.

   

4. 4 Prepare a bowl of juice and 2 tablespoons of light soy sauce.

   

5. 5 tablespoon oyster sauce.

   

6. 6 1/2 tablespoon salt.

   

7. 7 tablespoons of sugar.

   

8. 8 tablespoon starch.

   

9. 9 Put the minced ginger and garlic into the bowl of juice and mix well. Marinate the shredded pork with salt, a little cooking wine and starch for 10 minutes.

   

10. 10 Fry the eggs and set aside.

    

11. 11 Quickly stir-fry the carrots and peppers with oil and set aside.

    

12. 12 Heat the cold oil in a pan, add shredded pork and stir-fry when it changes color, add chopped green onion.

    

13. 13 Add the fungus and stir-fry until you hear the popping sound of the fungus.

    

14. 14 Pour the prepared sauce into the bowl and stir-fry over high heat.

    

15. 15 Add eggs, carrots, and peppers and stir-fry quickly.

    

16. 16 It's done. It's sour and sweet, very appetizing, and very nutritious. You can keep some of the soup and eat it with rice.

    

17. 17 The colors are very rich.