Description:The style of cooking is classified: Shandong cuisine | Pork | Suit the taste of both old and young Taste: Salty Make the degree of difficulty : Cut the mound (elementary ) Make time: 30 minutes The materials: Tenderloin , black auricularia auriculaj... Classical table delicacies - -Moo Shu Pork

• The style of cooking is classified: Shandong cuisine | Pork | Suit the taste of both old and young
• Taste: Salty
• Make the degree of difficulty : Cut the mound (elementary )
• Make time: 30 minutes

• The materials: Tenderloin , black auricularia auriculajudae , cucumber , egg
• Condiment : Salt , glutomate , cooking wine , soy sauce , a little of spring onions and ginger
• Classical table delicacies - -Moo Shu Pork's method:
• 1. The dark auricularia auriculajudae is it take place to steep, will go the root, clean, tear hands into slightly small one, reserve;
  2. Cut the tenderloin the thin slice (don't cut along the lamination of the meat , become 90??with the shredded meat), a little salt , glutomate put , puts a little more cooking wine to salt down for several minutes;
  3. Cut the cucumber into slices, it is reserve that catch with a little salt (the cucumber mouthfeel in order to be fried out is fragile );
  4. Is it break up among bowl to put egg, put a little salt , water (for egg offered to fry mouthfeel kind), it is even to hit again;
  5. Pan make oil cook hot (whether oil to fry egg must be hot), the lower egg is fried and familiar with, hold out it for future spending;
  6. Put some oil (fry the egg just , the pan was hot and then, after putting the oil, don't wait for the oil too hotly ), put the meat slices into it (can avoid being burnt in this case, the meat slices mouthfeel that is moreover fried out is tender), hold out for future spending too after turning over and frying well donly;
  7. Keep on file the oil to put Qiang's pan of spring onions and ginger in the pan, put the auricularia auriculajudae to turn over and fry, some soy sauce and a little water put , put the cucumber and fire to turn over and fry after the auricularia auriculajudae is well done, and then put and fry good meat slices , egg , turn over and fry together , put the vinegar in order before offering the pan, the pan appears.
  
• Note: