Beijing-style Mushu Meat
by Hu Jian, just toss
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Cut the pork tenderloin into thin slices.
2. Put a little wet starch in a bowl and marinate for 10 minutes.
3. Wash daylily and fungus with soaking hair.
4. Tear the fungus into small pieces by hand.
5. Cut the day lily into sections.
6. Wash the cucumber and cut into diamond-shaped slices.
7. Beat the eggs into the pan and fry until they are eighty mature and ready for use.
8. Reheat the pan and add oil, add the meat slices and stir fry.
9. After the meat slices are completely discolored, put them in the fungus and continue to stir fry.
10. After sautéing, add cucumber and day lily and continue to stir fry.
11. Finally, add the egg and stir fry, add a little water and salt, and stir fry for a few times.
12. Serve it, and a delicious piece of Mushu meat will be fried.
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