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Moussie Low | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Wood ear : 6g
Pork top meat : 120g
Egg (L size) : Three
Komatsuna : 100g
ginger : 5g
salt : Appropriate amount
pepper : Appropriate amount
Liquor : 1 tsp
potato starch : 1 and 1/2 teaspoon
(A) Soy sauce : 1 tablespoon
(A) Oyster sauce : 1/2 tbsp
(A) Sake : 1 tablespoon
(A) Sugar : 1/2 teaspoon
(A) Ajinomoto : 3 swings

Time required

30minutes

Procedure

1) Season the pork top 02:43
Break the egg into a bowl, add salt and dissolve well.
Put pork in a separate bowl and add salt and pepper, sake and potato starch.
Add 1 tablespoon from the beaten egg and knead well.
2) Cut the ingredients 04:10
Wash off the sand at the base of Japanese mustard spinach and cut into 3-4 cm pieces.
Cut the ginger into julienne.
3) Make a combined seasoning 04:47
Put (A) in a bowl and mix.
4) Fry the eggs 05:24
Heat a frying pan over high heat and sprinkle with salad oil (1 and 1/2 tablespoon).
Add the beaten egg from 1 and fry while stirring with chopsticks, and pour into a bowl with scrambled eggs.
5) Fry the meat 06:07
Heat a frying pan over high heat and sprinkle with vegetable oil (2 tsp).
Spread the pork top meat and bake it. When it gets brown, add ginger and komatsuna and fry.
Add the wood ear mushrooms that have been returned in advance and squeezed out, and stir-fry.
6) Season 07:01
Add the seasoning and mix, then add the egg of 4 and fry quickly.
Serve on a plate.

Point

・ Rinse the wood ear with water in advance, soak it in lukewarm water for 20 minutes, and put it back.
・ We recommend pork tops with a lot of fat.
・ By adding potato starch to the bottom of the pork, it will be softened.
・ Adding sugar to the combined seasoning will increase the richness.
・ After adding the seasoning, it is important to fry quickly to make it delicious.
・ If you like, add chili oil or sesame oil to make it even more delicious.