#Chinese cuisine #Side dishes #Rice companion #Complimented rice #Appearance

ムースーロー｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

Wood ear fungus : 10 sheets
豚バラ肉 : 200g
卵 : 4個
(A) Alcohol : 大さじ2
(A)Mirin : 小さじ1
(A) Soy sauce : 小さじ1
(A) Sugar : 小さじ1
(A)Oyster sauce : 小さじ1
(A)片栗粉 : 小さじ1/3
塩 : 2g
(B) Alcohol : 小さじ1
(B) Umami seasoning : 少々
garlic : 小さじ1/2
生姜 : 小さじ1/2
胡麻油 : 少量
カイワレ大根 : 適量

Time required

15minutes

Procedure

1) make the sauce 01:20
Add (A) to a bowl and mix.
2) season the meat 03:01
Add pork belly and salt to a bowl and mix.
Add (B) and mix.
Add the grated ginger and garlic and mix well.
3) 焼く 04:22
Crack the eggs into the container.
Heat a frying pan and add sesame oil.
Add 2 and stir-fry over medium heat.
Add the drained wood ear mushrooms and fry for 30 seconds.
Add 1 and stir-fry over high heat.
Beat the eggs.
Move the ingredients of the frying pan to the edge and pour the egg into the empty space.
Mix the eggs carefully.
Stir-fry while mixing the ingredients.
4) 盛り付ける 07:23
お皿に3を盛り付ける。
カイワレ大根を乗せて完成。

Point

・Rehydrate the wood ear mushrooms with water.
・The amount of salt added to pork belly is 1% of the weight of the meat.
・If the wood ear mushroom is large, tear it into pieces that are easy to eat with your hands.
・When beating the eggs, be careful not to whisk them.
・After adding the eggs in step 3, mix carefully for a long time to get a moist finish.