Moo-shu pork （木须肉）
Ingredient
| 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 | |
| Two eggs | |
| Black fungus 8-9 flower | |
| 1 cucumber root | |
| 1 carrot |
Steps
| 1 |
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.) . |
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| 2 |
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| 3 |
Add some oil to the pan and fry the marinated meat until it turns white. Put them on a plate set aside |
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| 4 |
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. |
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| 5 |
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. |
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| 6 |
Then add the cucumber slices and the eggs and stir fry. Season with a teaspoon of salt. |
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| 7 |
Pour in cornstarch . |
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| 8 |
complete |
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Notice
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.