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  Added: Sep 23, 2006  •  Visited (363)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Soft - Fried Shredded Pork And Eggs
(Mu - Hsu - Jou)
What You Need:
  • ½ cup dried tiger lily buds (about 30 large buds)
  • ¼ cup dried cloud ears
  • ½ pound boneless pork shoulder
  • 1 tablespoon Chinese rice wine, or pale dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 4 tablespoons peanut oil, or flavorless vegetable oil
  • 4 eggs, lightly beaten
  • 1 teaspoon salt
  • 4 whole scallions, shredded
  • 1 teaspoon sesame-seed oil
  • Mandarin pancakes

  • How To Cook:
    PREPARE AHEAD:
    1. In a small bowl, cover the tiger lily buds with 1 cup of warm water and let them soak for 30 minutes. Discard the water. Snap off and discard the hard ends of the buds, wash the buds in a colander under cold running water, drain, and cut each bud in half.

    2. In another small bowl, cover the cloud ears with 1 cup of warm water and let them soak for 30 minutes. Discard the water. Wash the ears under cold running water, then break them into small pieces.

    3. Place the pork on a chopping board and, holding the meat firmly, cut it horizontally into paper-thin slices with a cleaver or sharp knife.

    4. Then cut the slices into shreds 1½ to 2 inches long and 1/8 inch wide. Combine the wine, soy sauce, cornstarch and sugar in a bowl, add the pork shreds, and mix well.

    5. Have the above ingredients, and the oil, lightly beaten eggs, salt and scallions within easy reach. Reheat the mandarin pancakes and keep them warm.

    TO COOK:
    1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and immediately reduce the heat to moderate. Pour in the beaten eggs.

    2. They will form a film on the bottom of the pan almost at once. Immediately push it to the back of the pan with a fork so that the still-liquid eggs on top can spread into the bottom of the pan to cook.

    3. As soon as the eggs are set and dry, but before they begin to brown, transfer them to a small bowl and break them up with a fork.

    4. Pour 2 more tablespoons of oil into the pan, swirl it about and heat it for 30 seconds. Add the shredded pork mixture and stir-fry for 5 to 6 minutes until the meat loses its pink color.

    5. Add the tiger lily buds and cloud ears, and stir-fry for 1 minute, then add the scallions and salt, mix well, and stir in the scrambled eggs. Stir and cook for 1 minute longer, add the sesame-seed oil and serve at once in a deep platter, accompanied by the warm mandarin pancakes.

    6. Traditionally, each guest spreads a pancake flat on his plate and places about 2 tablespoons of the pork mixture along the center of the pancake.

    7. The pancake is folded in half over the pork and tucked under it, one end of the package is then folded over about 1 inch to enclose the filling securely, and the whole rolled into a neat cylinder that can be picked up with the fingers and eaten.

    To Serve: 4 as main course or 6 to 8 as Chinese Meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Meat & Poultry » Pork
    Dish » Main Courses

     





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