Mushu meat
Pork 100g | cucumber 2 roots |
Agaric Appropriate amount | Carrot 1 short paragraph |
Eggs 3 | Ginger 1 tablet |
Onion 1 paragraph | Soy sauce 1 tablespoon |
Knorr Chicken Noodles A little | Salt Appropriate amount |
Cooking wine (cured meat) A little | Light soy sauce (cured meat) 1/2 tablespoon |
Starch (cured meat) 1/2 tablespoon | Knorr Chicken Noodles (cured meat) 1 small spoon |
Vegetable oil (cured meat) 1/2 tablespoon |
Step 1
Wash and slice the pork.Step 2
Add cooking wine, light soy sauce, starch, Knorr chicken powder and vegetable oil, mix well and marinate for about 20 minutes.Step 3
Wash the fungus that has been soaked in advance and tear into small pieces. Boil water in a pot, add a little salt, pour in the fungus and blanch it for about 1 minute, take it out and set aside.Step 4
Slice carrots and cucumbers separately.Step 5
Cut the green onion into diagonal sections and shred the ginger.Step 6
Crack the eggs into a bowl and beat. Heat oil in a hot pan, pour in the egg liquid, use chopsticks to stir-fry the egg liquid in a circular motion into egg chunks, that is, musu, and set aside.Step 7
Heat oil in a hot pan, add marinated meat slices and stir-fry until the color turns white and set aside.Step 8
Pour an appropriate amount of vegetable oil into the wok and sauté the green onions and ginger until fragrant. Add carrot slices and fungus and stir-fry.Step 9
Add the cucumber slices and fried meat slices, add soy sauce, chicken powder and an appropriate amount of thin water starch and fry for a while.Step 10
Add egg cubes, add appropriate amount of salt and stir-fry evenly before serving.Step 11
The meat slices marinated in Knorr chicken powder are chewy and fragrant.Step 12
Finished product. Mushu meat cooking tips