Traditional Mushu Meat
1.
Soak the fungus and day lily with warm water.
2.
Slice the tenderloin, add salt, ginger juice, half a spoon of soy sauce, half an egg white, a little cooking oil, and pepper. Grab it with your hands and marinate for 20 minutes.
3.
Beat the eggs into a bowl, add a small amount of water starch, and mix well.
4.
Add chopped green onion, garlic slices, white pepper, soy sauce, chicken essence, ginger juice, dark soy sauce, water starch, and salt to the bowl to make a dark red sauce.
5.
Boil the soaked fungus and day lily in water for 2 minutes, remove the water control, tear the fungus into small flowers, and cut the day lily into sections.
6.
Wash and peel the cucumber and cut into slices.
7.
Add a small amount of cooking oil to the pot, pour in the eggs, stir-fry and pour out.
8.
Add a small amount of cooking oil to the pot, pour in the meat slices, and stir-fry until the color is completely changed.
9.
Pour the fungus and day lily into the pork slices pot and stir fry a few times.
10.
Pour in cucumber slices and eggs and stir fry.
11.
Pour in the seasoning sauce and continue to stir fry until it tastes good.
12.
Finished picture.
Tips:
1. Adding water starch when scrambled eggs can make the eggs easier to shape and taste smooth and delicious.
2. Putting cooking oil on the marinated meat is to seal the moisture of the meat and make the fried meat more tender.
2. Because eggs and meat slices need to be fried in advance, the amount of oil must be controlled.
3. When frying pork slices, the amount of edible oil is not large, so you don't need to pour out the pork slices and put in other ingredients directly.
