Moo-shu pork （木须肉）
|200 grams of tenderloin|
|Cooking wine, 1 spoon|
|1 scoop of starch|
|1 tablespoon Soya sauce|
|1 tablespoon oyster sauce|
|1 small spoon of salt|
|3 clove of garlic|
|Spring Onions 1 root|
|Black fungus 8-9 flower|
|1 cucumber root|
First slice the tenderloin, add a teaspoon of starch, a teaspoon of cooking wine, marinate for 10-20 minutes. Wash the vegetables and cut the cucumber and carrot into diamond slices. Soak the fungus for 15 minutes, mince the onion and garlic, beat the egg with half a teaspoon of salt. (how to cut cucumber and carrot in diamond shape: cut cucumber and carrot into small pieces at an Angle, then stand up and slice into diamond shape.)
Add some oil to the pan and fry the marinated meat until it turns white. Put them on a plate set aside
Leave a little oil in the pan, stir-fry the minced Onions and garlic until fragrant, then pour in the carrot slices and stir-fry for 1-2 minutes.
Then stir in the black fungus and the sliced meat, add a spoonful of light soy sauce and a spoonful of oyster sauce and stir fry for a while.
Then add the cucumber slices and the eggs and stir fry. Season with a teaspoon of salt.
Pour in cornstarch .
If the number of people is small, reduce the amount of food, seasonings also reduce the amount. If the carrots are large, half a root is enough.