{"id":13977,"date":"2019-11-16T04:05:57","date_gmt":"2019-11-16T04:05:57","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/muxi-pork-mu-xu-rou\/"},"modified":"2019-11-16T04:05:57","modified_gmt":"2019-11-16T04:05:57","slug":"muxi-pork-mu-xu-rou","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/vi\/muxi-pork-mu-xu-rou\/","title":{"rendered":"Muxi Pork \u6728\u987b\u8089"},"content":{"rendered":"
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Wash the <\/span>wood ears<\/strong>(\u6728\u8033mù\u011br) and drain. Soak the golden needles in warm water for five minutes. Drain and cut crosswise(crosswise means diago<\/em>nally across something) into halves. Set aside.<\/p>\n

Wash the <\/span>pork<\/strong>(\u732a\u8089zh\u016bròu) and cut it into slivers. Mix with the soy sauce, ginger, and cornstarch(starch prepared from the grains of corn; used in cooking as a thickener), and set aside.<\/p>\n

Beat the eggs and mix with 3\/4 tsp salt. Scramble the eggs in 5 tbsp of the oil and set aside.<\/p>\n

Heat 4 tbsp of the oil in a wok over high heat to very hot, add the pork slivers and stir-fry for a<\/em>bout 30 seconds, or until the meat is partially. cooked. Stir in the rice wine. Remove the pork and set aside.<\/p>\n

Add the golden needles and wood ears and stir-fry for 30 seconds. Add the 1\/4 tsp salt, MSG and spinach pieces. Stir-fry until the spinach leaves darken slightly. Add the pork slivers and scrambled egg. Stir-fry another few seco<\/em>nds to blend the ingredients. Sprinkle with the sesame oil, remove, and serve.<\/p>\n<\/div>\n