Hello everyone, this is Wang Gang
In this video, I'll share with you a home cooking dish
Moo Shu Pork
First, prepare a chunk of pork tenderloin (~200g)
Cut it into ~3.5mm slices
and then into julienne strips and set aside
Generally, fresh meat is harder to cut into regular shapes
If you have time, you can freeze it for 2 hours before cutting
The pork slices should be stacked nicely before cutting
The better stacked, the easier to cut
After cutting, rinse it in water
because there can be blood and impurities in fresh meat
After rinsing, squeeze out the water for marination
Add a little salt and Chinese cooking wine
Then stir and mix it evenly to let the pork absorb the liquid
After that, add a fair amount of vegetable oil and mix it
This is to avoid sticking while cooking
We don't use starch slurry or water for this dish
so we don't add starch or egg for marination
Next, prepare the side veggies
Prepare a fair amount of "huanghuacai" (dried citron daylily) and black wood ear
After soaking, tear the huanghuacai and wood ear and set aside
This makes them easier to cook through
Chop a fair amount of cucumber and carrot into diamond-shaped slices and set aside
As a replacement, you may also use bamboo shoot
Crack 3 eggs into a bowl
Add a little salt, stir to mix it and set aside
Whisk thoroughly towards the same direction
to incorporate more air
so that the egg can be fried at a high temperate
Next, cook
First, boil a moderate amount of water over high heat
After boiling, blanch the huanghuacai and wood ear for 40 seconds
Add a bit salt while blanching
As wood ear is a fungus, it must be thoroughly cooked
Without blanching, wood ear won't be fully cooked after a quick stir fry, which can be a food safety hazard
Take out the ingredients after blanching and set aside
Heat up the wok
Then add a moderate amount of vegetable oil
After reach 60% oil temperate, add in the egg liquid and fry it until golden brown, dry and aromatic
Note that we must use high heat when frying egg with a high amount of oil
Otherwise, the egg doesn't inflate and can absorb oil
At halfway, flip the egg to fry the other side
After the egg turns aromatic, take it out and set aside
Then add a moderate amount of oil and heat to 40%
Then add in the pork strips, and swirl to separate them
After that, take them out and set aside
Leave a little oil in the wok as the base oil
Then add in some garlic and fry until aromatic
Then add in cucumber and carrot, and stir fry until slightly softened
Add in the wood ear and huanghuacai halfway through. Stir fry until aromatic and the "Wok Hei" ("breath of the wok") comes out
After frying the side ingredients, add in the pork strips and egg
Drizzle in 5g light soy sauce around the sides of the wok
Toss it evenly. Then season it with some salt and sugar
Then add in some "mingyou" ("shiner oil", scallion oil) and toss it evenly
Finally, add in a few scallions and stir fry until slightly softened. Then it's ready to serve
A vividly flavorful dish of Moo Shu Pork is now complete
Next, technical summary
1. Huanghuacai (citron daylily) and wood ear should be soaked in warm water in advance, and then teared before cooking 2. Egg, pork strips and wood ear are the essential ingredients of the dish. You can't omit any of them. 3. Do not add water while cooking, or the dish will not become aromatic
That's all for the technical summary