How to make osmanthus meat (mushu meat)

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  1. Soak the yellow flowers and fungus in cold water (use cold water for the fungus Soak the black fungus in hot water.Not only will it be difficult to fully develop, but the taste will also be soft and sticky, and many of the nutrients will be dissolved and lost.Although it takes longer to soak black fungus in cold water, it tastes fresh and crispy.) soak for about 10 minutes.

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  2. Cut off both ends of the yellow flowers during soaking and set aside.

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  3. Blanch the yellow flowers and fungus with water, blanch for 1 minute and remove.

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  4. Heat the pan to scramble the eggs.The pan must be hot when scrambling the eggs.If you want the eggs to be fried well, the pot must be hot.When adding the eggs, use chopsticks to stir them quickly while pouring them.The scrambled eggs will look like osmanthus (mignonette).This is the origin of sweet-scented osmanthus meat.When fried, it turns into crumbly yellow color, just like sweet-scented osmanthus.

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  5. Prepare shredded pork (in the earliest times, osmanthus meat was made with shredded pork) (non-meat slices), use starch to make the meat more tender.Heat oil in a pot, pour in shredded pork, pour cooking wine, stir-fry until cooked, then add green onion slices, ginger slices, and garlic slices.(My green onion is too big, so I need to cut it into small pieces)

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  6.In the pot Pour in the fungus and yellow flowers and stir-fry for about 1 minute.Pour in 3 tablespoons of light soy sauce for seasoning and 2 tablespoons of dark soy sauce for color.Stir fry a few times.

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  7.Add cucumber slices and stir-fry for half a minute.Add salt, chicken powder, sesame oil, and sugar.