Dad’s Old Beijing Kitchen (Big Fish and Big Meat) - Mushu Pork

Overview

Old Beijing’s Mushu Pork, a must-have dish on the table at the Beginning of Spring, Tianfu’s Sauce Pork, stir-fried leeks, stir-fried bean sprouts, stir-fried vegetables, plus Mushu Pork, it’s a must-eat on the day of Beginning of Spring in Old Beijing. Why, no why, just because this is a tradition that carries too much of the flavor of Old Beijing~~~

Tags

• hot dishes
• home cooking
• cooking wine
• cucumber
• daylily
• egg
• fungus
• green onions
• pork
• salad oil
• white sugar
• yellow sauce
• garlic
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Rinse the goldenrod with warm water, cut into two sections and set aside;

   

2. 2 Use cold water to remove the fungus, then control the water and set aside;

   

3. 3 Cut the pork into shreds, add chopped green onions, cooking wine, sugar, white pepper, salad oil, a little salt, a little light soy sauce, and set aside;

   

4. 4 Mince the green onions and slice the garlic and set aside;

   

5. 5 Use boiled water to make a little yellow sauce and melt it;

   

6. 6 Slice fungus, yellow flowers, and cucumber and set aside;

   

7. 7 Fry the eggs and put them together for later use;

   

8. 8 Heat the pan with cold oil, 50% heat, add shredded pork, stir-fry and set aside;

   

9. 9 Add the yellow sauce, onion, garlic, yellow flowers and fungus, stir-fry over medium heat until fragrant, add sugar, salt and light soy sauce, cook for 1-2 minutes;

   

10. 10 Then add meat and cucumber slices, and finally add the spread eggs and garlic slices, and take it out of the pot;

    

11. 11 It’s salty and delicious. Add the sauced meat and roll it into pancakes, and it’ll be a “flavor”;