Chinese Food
Beijing sauce shredded pork
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There are six kinds of cooking techniques in northern cuisine, which are oil explosion, soy sauce explosion, Yuan explosion, onion explosion, water explosion and soup explosion. In the future recipes, I will share several other techniques with my friends in succession ~ because of the chance of making food programs. Most of these practices are based on the famous northern cuisine experts ~ this Beijing sauce shredded pork is the representative dish of soy sauce explosion ~ the practices I introduced are simple and easy to learn ~ zero Miss ~ catch up Try it hard~~-
Cooking ingredients
Cooking Steps
Step1:Ingredients
Step2:300 grams of pork tenderloin, 10 grams of cooking wine, 5 grams of raw soy sauce, 3 grams of salt, 2 grams of pepper, 2 grams of monosodium glutamate, 1 egg white, 30 grams of starch, marinate for 8 minute
Step3:Mix 30g sweet sauce with 20g sesame oil and 5g suga
Step4:Steam in the steamer for 8 minutes (the key step ~ professional or not depends on whether there is such a step ~
Step5:Stir fry the shredded meat in a hot pot with cold oil (it's better to use a non stick pot
Step6:Keep stirring. Prevent the adhesion of sliced mea
Step7:Stir fry ginger in oil to make fragran
Step8:Add shredded meat and steamed sweet sauc
Step9:Stir fry out of the po
Step10:Shred the scallio
Step11:Cut tofu skin into squares. Blanch it with boiling wate
Step12:Set the plate to finish ~ ~ put the shredded onion and bean skin besid
Step13:When you eat, roll the shredded pork and scallion with bean skin. Let's eat it
Cooking tips:Steaming sauce is the key to stir fried shredded pork. Don't put salt sliced pork any more. Make sure that you have the skills to cook in hot pot and cool oil.
