Mushu meat

Mushu meat

Overview

A quick and nutritious dish that goes well with meals.

Tags

Ingredients

Steps

  1. Soak a bag of fungus in warm water. Each fungus is small and exquisite.

    Mushu meat step 1

  2. In about 2 hours, the fungus was soaked, very clean, without roots and sediment, and the meat was very thick and chewy.

    Mushu meat step 2

  3. Pour the fungus in boiling water until cooked and remove.

    Mushu meat step 3

  4. Cucumbers, carrots, sliced, green onions chopped, garlic chopped into minced garlic

    Mushu meat step 4

  5. Add one spoonful of starch and half a spoonful of water to the eggs and beat well. Cut the tenderloin into slices, mix well with a spoonful of cooking wine, half a spoonful of starch and 1g of salt and marinate for 5 minutes. Half a spoonful of starch and two spoons of water are made into gravy.

    Mushu meat step 5

  6. Pour an appropriate amount of oil into the hot pan. When the oil is hot, pour in the egg liquid. Stir-fry over high heat until the eggs solidify and serve.

    Mushu meat step 6

  7. There is no need to start a new pot. Pour in an appropriate amount of oil. After the oil is hot, stir-fry the meat slices over high heat until the meat slices change color.

    Mushu meat step 7

  8. Add cucumber slices and carrot slices and continue to stir-fry until cooked through. This process is very fast, just stir-fry a few times over high heat

    Mushu meat step 8

  9. Add fungus and eggs, stir-fry a few times, sprinkle in minced garlic, top with light soy sauce, sprinkle with salt, stir-fry a few times

    Mushu meat step 9

  10. Pour in the gravy and stir-fry a few times until the gravy bubbles up

    Mushu meat step 10