Homemade Mushu Pork

Overview

Mushu meat should actually be osmanthus meat, or mignonette meat. Osmanthus means osmanthus. This dish is named after the fried egg flakes, which look like osmanthus in shape and color. Osmanthus (rhinoceros) meat refers to eggs and meat. Due to the change in dialect pronunciation, muxi became muxu. In addition, people spread rumors and conjectures, and muxu meat was born. Sweet osmanthus meat is a typical northern dish. As a traditional dish, it is characterized by delicious taste, rich texture and balanced nutrition. It should often appear on the family table.

Tags

• hot dishes
• home cooking
• quick dishes
• shandong cuisine
• chicken powder
• cucumber
• egg
• fungus
• garlic
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• pork tenderloin
• sugar
• water starch
• yellow flower
• carrot
• ginger
• pepper
• sesame oil

Ingredients

Steps

1. 1 Add 0.5g salt, 5g cooking wine, 10g egg white and 10g cornstarch to the sliced tenderloin, mix well and marinate.

   

2. 2 Wash the cucumber and cut it into rhombus-shaped slices. Peel the radish and cut it into rhombus-shaped slices. Soak the fungus in water, wash it and set aside. Beat the eggs and set aside. Cut the onion and ginger into small rhombuses, and slice the garlic and set aside.

   

3. 3 Heat oil in the pot until it is 50% hot. Add the marinated tenderloin until cooked and set aside. Add water to the pot and wait until the water boils. Add the fungus, carrots and cucumbers. Boil and set aside.

   

4. 4 Add base oil to the pot, and when the pot is hot, add the eggs that have been beaten in advance and fry until cooked. Pour out and set aside.

   

5. 5 Add base oil to the pot, add onions, ginger and garlic and stir-fry until fragrant. Add main and auxiliary ingredients, add seasonings and stir-fry evenly. Add water starch to thicken, take out of the pot and pour sesame oil on it.