Vinegar Moo Shu
A classic dish from Hui cuisine. My wife loves it very much; it has a sweet and sour taste that goes perfectly with rice, and there are never any leftovers when I make it.
Story
This is a classic Moo Shu dish from Hui cuisine that my wife absolutely loves. It features a perfect balance of sweet and sour flavors that makes it excellent for enjoying with rice. Every time I make it, there are barely any leftovers!
Ingredients
Pork belly
400g
Wood ear mushrooms
100g
Eggs
2
Scallions
A little
Garlic
To taste
Ginger
To taste
Instructions
1
Step 1
It actually just involves three simple ingredients
2
Step 2
Slice the meat and marinate it with some salt, chicken essence, cooking wine, light soy sauce, and cornstarch
3
Step 3
Beat the eggs, scramble them in a pan, and set aside
4
Step 4
Prepare the sauce: a small amount of salt and chicken essence, and appropriate amounts of light soy sauce, cooking wine, vinegar, and sugar. Adjust the vinegar and sugar to your preference, adding a bit more since this dish is mainly sweet and sour. Mince the scallion, ginger, and garlic, place everything in a bowl, and mix well
5
Step 5
Heat the wok with oil. Sauté the minced scallion, ginger, and garlic until fragrant. Add the meat slices and stir-fry; you can add another splash of cooking wine
6
Step 6
Once the meat slices change color, add the wood ear mushrooms and keep stir-frying
7
Step 7
After stir-frying for about 2 minutes, add the cooked eggs (sorry, the step for cooking the eggs wasn't included earlier, hehe, I believe everyone knows how to do that)
8
Step 8
At the same time, pour in the mixed sauce
9
Step 9
Stir-fry quickly. If you feel there is too much sauce, you can drizzle in some water and cornstarch mixture, but I didn't as the eggs will absorb some of the sauce.
10
Step 10
Finished dish.
11
Step 11
Doesn't it look appetizing!
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
