Muxu Pork: Secret to Tender Silky Meat Slices

Hello everyone, I’m Xiao Mi Zhou. Today I’m sharing the northern Chinese classic Muxu Pork! This dish may seem simple, but achieving tender meat slices, fluffy eggs, and crisp vegetables requires some techniques. After numerous experiments, I’ve summarized key points to share with you!

First, admire this colorful finished dish!

Golden eggs, tender pork, colorful vegetables - this is perfect Muxu Pork!

Detailed Steps

Step 1: Prepare Ingredients (Secret #1)

1. Cut pork tenderloin against grain into thin slices
2. Key technique: Soak slices in water 10 minutes to remove blood
3. Squeeze dry, add marinade, mix until sticky
4. Finally add oil to lock in moisture, marinate 15 minutes

Cutting against grain tenderizes, water soaking removes gaminess

Step 2: Prepare Vegetables

1. Soak wood ear mushrooms and daylily flowers in warm water
2. Cut cucumber and carrot into diamond-shaped slices, slice garlic
3. Beat eggs, season with salt
4. Mix all seasonings into sauce

Diamond cutting more attractive, pre-mixed sauce saves time

Step 3: Scramble Eggs (Secret #2)

1. Heat oil in wok, pour eggs at 50% oil heat
2. Exclusive technique: Quickly separate with chopsticks for fluffy chunks
3. Remove at 80% doneness to maintain tenderness
4. Use remaining oil to quick-fry pork slices, remove when color changes

Quick separating makes fluffier eggs, 80% done maintains tenderness

Step 4: Aromatics and Stir-frying

1. Use remaining oil to fry garlic and ginger until fragrant
2. Add carrot slices first, stir-fry until slightly soft
3. Add wood ear mushrooms and daylily flowers, continue stir-frying
4. Finally add cucumber slices, quick stir-fry over high heat

Carrots first for easier cooking, cucumber last for crispness

Step 5: Combine and Season (Secret #3)

1. Add pre-cooked pork and eggs
2. Pour in pre-mixed seasoning sauce
3. Key technique: Pour along wok sides to create wok hei
4. Quickly stir-fry to coat all ingredients with sauce
5. Add scallions, drizzle with sesame oil, serve

Sauce along wok sides enhances aroma, quick stir-frying maintains texture

Exclusive Three Secrets

🎯 Secret #1: Meat Tenderizing

• Cut against grain: Breaks muscle fibers
• Water soaking: Removes blood and gaminess
• Oil sealing: Locks in meat juices

🎯 Secret #2: Egg Fluffiness Technique

• Moderate oil temperature: 50% heat ideal
• Quick separation: Forms large fluffy chunks
• 80% doneness: Allows residual heat cooking

🎯 Secret #3: Step-by-Step Cooking

• Separate ingredient cooking: Ensures optimal state
• Final quick combining: Maintains different textures
• High heat stir-fry: Locks in ingredient freshness

Advanced Techniques

🌟 Knife Skills:

• Meat slice thickness: 2-3mm ideal
• Vegetable slicing: Even thickness
• Diamond cutting: Attractive and cooks evenly

🌟 Heat Control:

• Pork frying: Medium heat, quick color change
• Egg cooking: Medium-high heat, quick fluffing
• Final combining: High heat, quick flavor absorption

🌟 Flavor Adjustments:

• Lighter version: Reduce soy sauce
• Richer version: Add some sweet bean paste
• Spicy version: Add dried chilies or chili oil

FAQ

Q: Why isn’t my pork tender enough? A: Possibly incorrect cutting or overcooking

Q: Why aren’t eggs fluffy enough? A: Oil temperature might be too low, or not separated quickly enough

Q: Can I add other vegetables? A: Yes, bamboo shoots, bell peppers, but mind cooking sequence

Nutritional Value

• ✅ High-quality protein: From pork and eggs
• ✅ Dietary fiber: From various vegetables
• ✅ Vitamins: Rich in carrots and cucumbers
• ✅ Low calorie: Suitable for weight control

Serving Suggestions

• 🍚 With steamed rice: Classic pairing, sauce perfect with rice
• 🍜 With noodles: Becomes Muxu Pork noodles
• 🥟 With steamed buns: Northern traditional way
• 🥣 With millet congee: Light healthy combination

This Muxu Pork is not only delicious but also nutritionally balanced, perfect for family meals. Master these techniques to easily create restaurant-quality Muxu Pork!