Chinese Food
Modified Beijing sauce shredded pork
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The delicious shredded meat with some green chives is rolled in the pancake just out of the pot. It's a wonderful taste. If you have one roll, you want another.
Cooking ingredients
Cooking Steps
Step1:Cut pork tenderloin and marinate with starch, egg white and cooking wine for 15 minute
Step2:Clean shallot and cut it into small sections with controlled dry wate
Step3:Cut ginger into piece
Step4:Put the sweet sauce, soybean sauce, tomato sauce, sugar and chicken essence into the bowl and add some water to mix them wel
Step5:In a saucepan, pour in the cooking oil and heat it to 50% heat. Add in the ginger and stir
Step6:Sauce shredded pork is quickly scratched into the pot until the flesh is slightly white, and the extra grease is produced
Step7:Leave a small amount of base oil in the pan and continue to heat. Pour the mixed sauce into a small heat to boil the sauce until it is thick
Step8:Put the shredded meat into the sauce and stir well. Cover each shredded meat with sauce. Heat to collect the sauce
Step9:Out of pot and on plat
Step10:With a pancake just out of the pot, you will have a lot of aftertaste.
Cooking tips:The reason why it's an improved version of Beijing sauce is that I added a tablespoon of tomato sauce to the traditional sauce. This compound flavor is more popular with my family. There are skills in making delicious dishes.
