Try to make Moo Shu Pork/木須肉

Ingredients:
marinade pork:
300g shredded pork
1tbsp cooking wine
1tsp sugar
1/4tsp salt
1 egg
1tsp soy sauce
1tbsp cornstarch

2 eggs
1/2 tsp oil (add into egg)
10g wood ear mushroom( also called dried black mushroom), soak water for 2-3 hours, then chop.
200g cabbage
70g carrot
100g bamboo shoot
10g bean sprouts
10g ginger
3 clove garlic
1tbsp oyster sauce
½tsp white pepper
1 tsp cooking wine
10g cilantro
500cc cooking oil
1 package moo shu wrapper (20 pieces)
¼ c hoisin sauce

Instructions:
1. Slice the pork, then marinade it for 20-30min.
2. Beat 3 eggs. One for marinade pork. Two for omelet.
3. Chop all the vegetables
4. Don’t need oil. Pour the egg into wok, swirl the wok to make sure egg
spread evenly. Turn the
heat to low, cover the lid let it cook. When the egg is solid, remove it from
the pan and roll up
the egg, then chop it.
5. Pour 500cc oil in wok, heat up oil, deep fry beef and stir for 1 min. Put
wood ear mushroom,
cabbage, carrot, bamboo shoot into the wok to fry with beef for 1 min.
Take out and drain them.
6. Remove the oil from the wok and heat up the wok. Put in ginger and
garlic to cook for 30
second. Add in the cooked pork and vegetables to the wok. Add oyster
sauce, white pepper for
taste. Add bean sprouts and cilantro last.
7. Boil water to steam moo shu wrapper according to the instructions on
the package.
8. Take a wrapper, spread hoisin sauce on and add moo shu pork on the
wrapper.

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木須肉Moo Shu Pork
配料：
醃豬肉：
300克豬肉絲
1湯匙料酒
1茶匙糖
1/4茶匙鹽
1個雞蛋
1茶匙醬油
1湯匙太白粉

2個雞蛋
1/2茶匙油（加入雞蛋）
10克木耳蘑菇（浸泡2-3小時），切絲。
200克高麗菜
70克紅蘿蔔
100g筍
10克豆芽
10克薑
3瓣大蒜
1湯匙蠔油
½茶匙白胡椒
1茶匙料酒
10克香菜
500cc食用油
1包木須皮（20張）
¼c海鮮醬

作法：
1.切豬肉絲，醃製20-30分鐘。
2.打3個雞蛋。一個用於醃製豬肉。兩個煎蛋捲。
3.切絲所有蔬菜
4.不需要油。將雞蛋倒入炒鍋中，旋轉炒鍋以確保雞蛋均勻鋪開。
轉低火，蓋上蓋子使其煮熟。取出，捲起煎蛋捲並切絲。
5.將500cc油倒入鍋中，加熱油，炸牛肉，攪拌1分鐘。放木耳，
高麗菜，紅蘿蔔，竹筍放入鍋中，跟牛肉炒1分鐘。取出並瀝油。
6.用相同的炒鍋，不需要油。將炒鍋加熱，放入生薑，大蒜煮30秒鐘。
把所有的油炸原料煮。加入蠔油，白胡椒調味。最後加豆芽和香菜。
7.木須皮按照包裝上的說明將水煮沸以蒸熟。
8.木須皮，上面塗上海鮮醬，舖木須豬肉在皮上。

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