Chinese Food
Shredded pork with Beijing sauce
(153182 views)
Beijing sauce for shredded pork in Beijing sauce. At first, it refers to two kinds of sauces unique to Beijing. One is Liubiju yellow sauce, and the other is Tianyuan sweet noodle sauce. However, with the spread of dishes, the requirements of Beijing sauce and shredded pork for sauce are becoming more and more inclusive. As far as the domestic practice is concerned, just use the ordinary sweet sauce. Pour the seasoning into the stir fried shredded meat. Stir fry it over high heat. Let the sauce and meat burst out in the fire. Think about the fireworks~
Cooking ingredients
Cooking Steps
Step1:Mince shallot, ginger and garlic. Cut pork tenderloin into thin shreds. *It's easier to cut if you freeze a littl
Step2:Add the egg white, starch, cooking wine, a little salt and white pepper. Mix well and marinate for 20 minutes.
Step3:The coriander is picked and washed. The peeled carrots and shallots are cut into thin threads. *You can prepare other vegetables according to your preferenc
Step4:Take a piece of dried tofu. Put the onion, coriander and shredded carrot on one end. Roll it into a round roll.
Step5:Every two centimeters or so, cut the oblique knife. After cutting, swing the disc.
Step6:In the bowl, add sweet sauce, sugar, soy sauce, soy sauce, cooking wine and a little water and mix well.
Step7:Pour oil into the hot pot. Add the shredded meat. Stir fry with chopsticks until all the color changes. Set aside.
Step8:Add a small amount of oil to the pot. Stir fry the minced chives, ginger and garlic. Pour in the shredded meat and sauce and fry for about 30 seconds.
Step9:Stir fry and add some water starch to collect the juice. The thick soup can be put out of the pot and put on the plate.
Step10:Deng Deng. The Beijing sauce shredded pork is ready
Step11:Maotai, Douxiang and Qingxiang also took the opportunity to disperse. They were fragrant and quick. They exploded like fireworks one by one. People could not stop eating chopsticks
Cooking tips:1. Dried tofu can be eaten raw. If you mind, you can blanch it with boiling water. But don't blanch it for too long. If you can't buy it, you can use other tofu skin instead. 2. Thickening depends on the thickness of the sauce. If it is already thick, there is no need to thicken it. 3. Dried tofu can also be rolled up without advance, and then it can be wrapped with shredded meat and vegetables. There are skills in making delicious dishes.
