Mu Xu pork is a type of dish that is served rolled into very thin pancakes (Mu Xu pancakes) after frying eggs, pork, and other Chinese vegetables. This is a very tasty northern dish in China and is a favorite of most families. It tastes best when served with pancakes alongside the special sweet seafood sauce (known as Hoysing (Cantonese) sauce in America, although it should actually be called Hai Xian sauce, you meant it in Chinese); It is also preferred by many people as a garnish when eaten with rice or congee. It is full of a unique fragrance. Adding enough chopped raw chives when you eat them can get the best flavor.
Of course, depending on your preference, you can replace the pork with other meats like shrimp, chicken, beef, etc., or cook it without meat to turn it into a Mu Xu vegetable. But traditionally when we talk about Mu Xu Rou in China, pork is always king.
Ingredients
to). For step 1:
- 4 oz (120 g) pork
- 1 teaspoon soy sauce
- 1 teaspoon of cooking wine
- 1 teaspoon cornstarch
- 1/2 stalk of green onion
- 2 dried mushrooms (soaked)
- 6 cloud ears
- 1 slice of ginger
- 1 bamboo shoot
- 1/3 bunch of spinach
B). For step 2:
- 3 eggs
- pinch of salt
- 3 oil tablespoons
vs). For step 3:
- 3 oil tablespoons
- 1 tablespoon of cooking wine
- 1/2 teaspoon salt
- 1 1/2 tablespoons soy sauce
- pinch monosodium glutamate
Method:
- Shred the meat, marinate and mix with cornstarch. Shred mushrooms and bamboo shoots. Cut the spinach into 2 “(4 cm) pieces. Cut the green onion. Soak the ears of the clouds in water.
- Fry the eggs – Beat the eggs lightly, add salt. Heat the oil until hot and quickly scramble the eggs. Set aside.
- Heat the oil. Add and fry in order: green onion, ginger, meat, bamboo shoot, mushroom, spinach and spinach. Mix in seasonings. For scrambled eggs, mix quickly and serve hot.
Time to cook: 15 minutes
Nutritional information:
Each serving provides:
Calories: 301
Proteins: 13.2 g