Chinese Food
A solar eclipse of shredded pork in Beijing sauce
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Recently, I read the backstage comments and said, Uncle Jiang, you don't seem to make Beijing food very much. I don't know why. This is the first thing I jumped into my mind. . So he consulted with many friends in Beijing. But they did not do the same thing. So they adjusted the menu several times before and after. The finished product is satisfactory. Maybe it's not as good as Beijing teacher Fu's tunnel. But it's OK to have an addiction. The slightly sweet sauce is wrapped with tender shredded meat. It's a roll with shredded green onion and cucumber. It's very rich and ritualistic to eat. But it's easy to make.
Cooking ingredients
Cooking Steps
Step1:Wash and shred 250g pork tenderloin (not too thick). Add 1 egg white and 1 tablespoon cooking wine. Add a little salt, sugar, pepper and starch. Stir clockwise and thicken. Marinate for 20 minutes.
Step2:In a hot pot, pour in 3 tablespoons of cooking oil, fry the marinated shredded meat until it changes color, and then remove. Set aside.
Step3:Make a bowl of sauce with 1 spoon cooking wine, 1 spoon old soy sauce, 1 spoon raw soy sauce, a little water and 2 spoons sweet sauce.
Step4:Leave 1 tablespoon of bottom oil in the pot. Stir fry the sauce.
Step5:Stir fry the shredded pork until the soup is thick, then turn off the heat. Finish the shredded pork with Beijing sauce.
Step6:Cut 1 cucumber into shreds. Cut 1 green onion into shreds (usually there is no carrot, but I like it. So I add carrot shreds). Cut two thousand bean skins into 10 cm square. Blanch for use.
Step7:Take a thousand bean skins. Put some chopped green onion, cucumber and meat shreds (carrot shreds in the picture are only my personal preference. It's not necessary to add them). Roll them diagonally and then roll them.
Cooking tips:There are skills in making delicious dishes.
