Muxi Rou Chinese Mushu Pork
True mushu pork has to have wood ears. my favorite restaurant version, from hong dou yuan in kunming, also includes fresh cilantro. i guess they don't clean the cilantro well, because it makes me sick every time, but i keep on ordering it anyway. yum.
Steps
Soak wood ears in boiling water for 20-60 minutes , then drain and squeeze out excess water , and slice julienne.
Freeze the pork loin for 20-30 minutes to firm up a little bit , then slice very thin , then stack the slices and julienne.
Combine 1 / 4 t salt , 1 / 2 t sugar , 2 t soy sauce , 6 turns white pepper mill , 1 t wine , 1 t cornstarch , and 1 t water for the marinade.
Add to the pork and stir to coat.
Marinate meat for about 20 minutes , then stir in 1 t oil.
Beat the eggs lightly with 1 t oil and 1 / 4 t salt.
Heat a wok over high heat until smoke rises.
Add 1 t oil and swirl it around.
Add the wood ears and stir for 30 seconds.
Season with 1 / 4 t salt , 1 / 4 t sugar , and 1 t soy sauce.
Transfer to warm dish and set aside.
Reheat the wok until smoking.
Add 2 t oil and swirl it around.
Pour in the egg and scramble lightly.
Set aside on warm plate.
Scrape wok clean , washing if necessary.
Reheat wok until smoke rises.
Add 3 t oil and swirl around.
Add th.
Ingredients
dried wood ear mushrooms, boneless pork loin, salt, sugar, soy sauce, white pepper, shaoxing wine, cornstarch, water, peanut oil, eggs, garlic clove, scallions, sesame oil, fresh cilantro, mandarin pancake