Homely version of "Muxu meat"
Recently, the weather has been rainy for more than a week. It's disappointing to take photos of cooking, so I simply stopped taking photos of dishes and took advantage of the weather to have a rest. I still remember this season the year before last, when it rained for a month, the days without sunshine really made people uncomfortable. Today's dish is still made before. It hasn't been sorted out. Speaking of Mushu meat, every time two men of my family spend some time, they always ask for this dish. It tastes really good. Even Xiaobao will order this dish in a decent way
Step 1 . Prepare ingredients.
Step 2 . Slice cucumber, tear small pieces of fungus, slice red pepper, cut scallions into sections, break up eggs, stir fry.
Step 3 . Slice pork tenderloin and marinate with salt, pepper, and one teaspoon of dried starch in cooking oil for ten minutes. Before serving in the pot, add starch and stir well.
Step 4 . Heat the oil in a hot pot, add the marinated meat slices, stir fry until loose and turn white.
Step 5 . Add scallions and ginger, stir fry evenly, then add black fungus and stir fry evenly over high heat.
Step 6 . Mix 1/2 tablespoon light soy sauce, 1/5 tablespoon light soy sauce, half a tablespoon white sugar, and half a tablespoon cooking wine into a sauce and stir fry. Add red pepper and stir fry.
Step 7 . Finally, add cucumbers and eggs to break them.
Step 8 . Serve with a large plate.
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