Moo Shu Pork
Moo Shu Pork! Everyone can cook classic home cooked dishes. My father-in-law is the best cook in my family. I have lived in Beijing for several years. Beijingers like to eat Muxu meat. They are very particular about the taste. The dishes should be dry and crisp, the meat should be tender and smooth, the eggs should be fresh and fragrant, and there should be no fishy smell. Later, I learned the secret recipe, which I will share with you today.
Step 1 . Ingredients: watery agaric, watery day lily, cucumber, pork loin, egg, onion. Slice pork tenderloin, put some rice wine, soy sauce, egg white and starch, mix well and marinate. Add a little salt and a drop of white vinegar to the eggs and beat them clockwise.
Step 2 . Spices: salt, MSG, soy sauce, vinegar.
Step 3 . First, put the eggs in the frying pan and fry them.
Step 4 . Then store it for standby.
Step 5 . Wash the frying pan, add edible oil, and put a few Chinese prickly peppers to fry.
Step 6 . Then add the meat slices.
Step 7 . Stir fry until almost done.
Step 8 . Add all the vegetables and stir fry.
Step 9 . Add some soy sauce.
Step 10 . Add scrambled eggs.
Step 11 . Add scrambled eggs, stir fry, and then pour a little vinegar along the side of the pot. This step is the key. This little vinegar can greatly enhance the unique flavor of this dish.
Step 12 . Then add salt.
Step 13 . Finally, add MSG and stir fry.
Step 14 . Wooden whisker meat is ready!
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