Muxu pork was originally called moo shu pork. It is a common characteristic traditional dish. It belongs to Shandong cuisine-Kongfu cuisine, one of the eight major cuisines. It is often read as Mushu meat, alfalfa meat and so on. Its dishes are made by mixing pork slices with eggs, fungus, etc. It is named because the scrambled eggs are yellow and broken, resembling mux.
Liang Gongchen from the Qing Dynasty recorded in his “Beidongyuan Records · Third Edition”: “The northern store uses chicken to stir-fry meat, the famous mellow meat, and the cover is yellowish.”
According to existing records, muxiu meat originally appeared in the Qufu Confucian Mansion menu. Its raw materials include pork, eggs, and fungus, as well as magnolia slices. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in Beijing, magnolia slices were gradually replaced by daylily and cucumber slices.
Practice one
Ingredients preparation
150 grams of lean pork, 150 grams of eggs, 5 grams of dried fungus, 50 grams of cucumber, 5 grams of salt, 3 grams of soy sauce, 5 grams of cooking wine, 80 grams of oil, and a little sesame oil.
Practice steps
- Cut the lean pork into 5 lengths, 0.3 cm wide and 0.3 cm thick. Knock the eggs into a bowl and beat them evenly with chopsticks.
- Soak the dried fungus in water for 5 minutes, remove the roots, and tear them into pieces. Cut the cucumber into 2 cm long sections with an oblique knife, lay it flat, and cut it into slices with a straight knife. The shape of the slices is a rhombus. Cut green onions and ginger into shreds.
- Put the wok on the fire, add oil, heat up, add the eggs and stir-fry them to make them into irregular small pieces, which are placed on the plate, which is the so-called “mushu”.
- Heat up the wok, add oil and heat, add the shredded pork and stir fry. After the meat turns white, add the green onion and ginger and stir fry. Fry the eggs together, and pour in sesame oil when they are mature.
Method two
Ingredients preparation
200 grams of pork tenderloin, 10 grams of fungus, one cucumber, two eggs, one green onion, one small piece of ginger, and two garlic cloves.
Practice steps
- Soak fungus. Soak the fungus in warm water in advance until it soaks.
- Cut the pork tenderloin into slices, remove the roots of the fungus, tear into small pieces, slice the cucumber, beat the eggs, and mince the onion, ginger, and garlic for later use.
- Marinated meat. Add a spoonful of cooking wine, a spoonful of cornstarch, and half an egg white to the pork tenderloin, then marinate for ten minutes.
- Pour an appropriate amount of oil into the pot, pour in the egg liquid after the oil is hot, fry the eggs over a low fire and then set aside.
- Pour a little oil into the pot. After the oil is hot, add the tenderloin and quickly slide it out.
- When the tenderloin turns white, add green onion, ginger, garlic and stir-fry until it is fragrant. (The meat doesn’t need to be fried for too long, it just turns white. If you cook for too long, the taste will be old)
- Put the fungus in the pot, stir-fry evenly, and heat for 2 minutes. Then add 1 tablespoon of salt and 2 tablespoons of light soy sauce to taste.
- Put the cucumber in the pot and stir-fry evenly.
- Put the eggs in the pot and stir-fry evenly. Then put a little chicken essence and sesame oil and mix well before serving.
Method three
Ingredients preparation
Pork, fungus, cucumber, egg, carrot, starch, salt, chicken essence, light soy sauce.
Practice steps
- Soaked fungus;
- Peel and slice cucumber and carrot;
- Pork slices; the pork slices are marinated with a little light soy sauce for half an hour, and then coated with starch;
- Boil the fungus in water and drain; beat the eggs and stir-fry them in a pan; pour oil in the pan, add pork slices and quickly fry them before serving;
- Hot oil. Add cucumbers and carrots and stir fry for a few minutes, then pour in the sliced meat, eggs and fungus and stir fry together;
- Add a little salt and chicken bouillon, and it can be out of the pan after being cooked.
Tips: When eating fungus, it is best to cook them in boiling water, because if the fungus is not fully cooked, it is easy to cause food poisoning. When frying the fungus, pour it when the vegetables are almost cooked, otherwise the fungus will continue to fry for a long time.
