Home-cooked delicious Mushu Pork

Overview

During the Spring Festival, we need to make braised pork, Sixi meatballs, and steamed fish...all are delicious but time-consuming dishes. For this Mushu pork, as long as the meat is defrosted and the ingredients are ready, 10 minutes is enough. Quick and delicious, this is what you need for your New Year’s Eve dinner.

Tags

• hot dishes
• shandong cuisine
• old man
• dinner with friends
• lunch
• cooking wine
• cucumber
• egg
• fungus
• shredded ginger
• sugar
• tenderloin
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the dried fungus in cold water, wash and cut into sections for later use.

   

2. 2 Wash a cucumber and cut into diamond-shaped slices and set aside.

   

3. 3 Tongshan pork is relatively lean and is suitable for making Mushu meat. Slice it and marinate it with a little salt and cooking wine for 10 minutes and set aside.

   

4. 4 Beat 2 eggs and add a spoonful of cooking wine and a spoonful of water. The scrambled eggs will be tender and delicious.

   

5. 5 After heating the pan, add salad oil, add eggs, shape and beat, then set aside.

   

6. 6 Cut some shredded ginger, heat the pan, add a little salad oil, add shredded ginger and sauté until fragrant, then add sliced meat and stir-fry.

   

7. 7 Add the chopped fungus, add appropriate amount of soy sauce, and continue to stir-fry.

   

8. 8 Add the cucumber, add an appropriate amount of salt and a little sugar, stir-fry evenly, and finally add the scrambled eggs just now, and it will be ready in half a minute

   

9. 9 This dish does not require a lot of seasonings, just fresh cucumbers, nutritious fungus, delicious eggs and lean meat, which makes it tender, fresh and smooth.