Name: Hangzhou Mushu Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Soaked black fungus; 100g Pork shreds; 100g Soaked Daylily; 6 Shiitake Mushrooms; 2 pcs egg; 2 tsp granulated sugar; Some shallot; 2 pcs star anise; a little pepper; 5ml Vinegar; a little Chicken noodles; 15ml Umami juice; Some Salad oil; 15ml Soy sauce; A few drops sesame oil; a little salt; 15ml Cooking Wine; a little Corn flour; Some ginger; Some garlic

Hangzhou Mushu Meat

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I saw the introduction of Hangzhou Mushu Meat on TV. Its distinctive feature is that it is dry stir-fried, so its ingredients are a bit different from the others. If there is too much water, it can’t be used! "

Hangzhou Mushu Meat

1. Soak the mushrooms, black fungus, and day lily in advance

2. Cut daylily into small pieces and set aside

3. Black fungus cut into silk

4. Shredded shiitake mushrooms and set aside

5. The shredded pork is marinated for a while with cooking wine, salt and cornstarch

6. 2 eggs beaten with some cooking wine

7. Mince scallion, ginger, garlic and set aside

8. Raise the frying pan to fry the eggs and set aside

9. Stir fragrant star anise in another frying pan

10. Stir-fry shiitake mushrooms first

11. Add the shredded pork, stir fry and evenly add the cooking wine

12. Add umami sauce, salt, sugar, pepper and green onion, ginger and garlic and stir well

13. Add day lily and egg and stir well, then add some dark soy sauce and continue to stir

14. Finally, add black fungus and stir fry evenly. Pour balsamic vinegar along the side of the pan, stir-fry and pour in sesame oil and chicken powder and stir well.