Chinese Food
Shredded pork with Beijing sauce
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Beijing sauce shredded pork is a Kung Fu dish. The meat shreds with strong sauce flavor, the bean curd skin with tendons, and the onion shreds or the fresh cucumber shreds. Bite down the meat flavor, the sauce flavor and the fragrance of the dishes burst out in the taste buds. The satisfaction brought by the food reaches the extreme at this moment. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Pork tenderloin is sliced in a slightly frozen state (a little freezing will cut it well).
Step3:Add an egg white. 5g starch. 15g cooking wine. A little salt and white pepper. Mix well and let stand for 20 minutes.
Step4:Cut tofu skin into cubes, carrots, cucumbers and scallions, wash them, peel them and cut them into thin threads. You can also prepare other vegetables according to your own preferences.
Step5:Use Liubiju yellow sauce and sweet sauce. Mix well. (you can also add a little soy sauce and sugar.)
Step6:Cut the tofu skin and blanch it with boiling water to taste the beancurd.
Step7:Blanch the tofu skin and drain it.
Step8:Heat some oil in the pan.
Step9:Put in the marinated shredded meat. Slide it away quickly. Fry until it changes color.
Step10:Add the sauce.
Step11:Add 2 tbsp water.
Step12:Stir well over high heat.
Step13:Collect juice (or add some water lake powder to collect juice according to personal preference).
Step14:Match vegetables according to your preference.
Step15:It's red in color. The delicious Beijing sauce shredded pork is finished.
Step16:Roll up the meat and vegetables with the blanched tofu skin.
Step17:Let's have a delicious meal.
Cooking tips:1. Cut pork tenderloin into thin shreds in the slightly frozen state (it will be easy to cut if it is slightly frozen). 2. The proportion of soy sauce and sweet sauce can be adjusted according to personal taste. A little soy sauce and white sugar can be added moderately. 3. Prepare other vegetables with meat according to your preference. There are skills in making delicious dishes.
