Mushu meat

Overview

Mushu pork is a common Chinese dish, belonging to Shandong cuisine among the eight major cuisines. It is often rumored to be called musu pork, alfalfa pork, etc. The dish is made of stir-fried pork slices with eggs, fungus, etc. It is named after the scrambled eggs are yellow in color and broken into pieces, resembling sweet-scented osmanthus. Osmanthus osmanthus meat originally appeared on the menu of the Confucius House in Qufu. In addition to pork, eggs, and fungus, its raw materials also include magnolia slices. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in Beijing, magnolia slices were gradually replaced by day lilies, cucumber slices, etc. Osmanthus is like osmanthus, and there were many eunuchs in old Beijing. Some people laughed at them when they were angry, but others didn't. They hated people saying the word "egg" the most. Therefore, when eggs are used in meals, they are often referred to as sweet-scented osmanthus. For example, the famous fried osmanthus skin is actually fried pork skin poured with egg liquid. The best thing about Mushu Pork is that it is easy to make and the raw materials are readily available; it tastes fresh and does not require a lot of seasoning. For people who don’t cook often, it is an easy life experience.

Tags

• hot dishes
• black fungus
• cooking wine
• cucumber
• egg
• lean pork
• mushroom essence
• refined salt
• starch
• carrot
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Ingredients to prepare: lean pork, black fungus, eggs, cucumbers, carrots

   

2. 2 Lean pork slices

   

3. 3 Add cooking wine, starch, and white pepper

   

4. 4 Mix well and marinate for 15 minutes;

   

5. 5 Beat the eggs evenly;

   

6. 6 Cut cucumber into diamond-shaped slices

   

7. 7 Carrot slices (I used flower-shaped molds for decoration)

   

8. 8 Heat oil in a pan, pour in the egg liquid, fry until the eggs are fluffy, then set aside

   

9. 9 Add cucumber and carrot slices, quickly chop them, set aside

   

10. 10 When the oil pan is 60% or 70% hot, add the pork slices (this way the meat will not stick to the pan)

    

11. 11 Stir-fry until the meat turns white and light in color

    

12. 12 Add the previously blanched fungus

    

13. 13 Pour in the scrambled eggs, season with refined salt and mushroom essence

    

14. 14 Add cucumber slices and carrot slices and stir-fry until fragrant

    

15. 15 Finally, drop in a little sesame oil, stir-fry over high heat and serve evenly