Chinese Food
Shredded pork with Beijing sauce
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I haven't made Beijing sauce shredded pork for a long time. It's good to have bean skin with it. It's also good not to have staple food. Weight loss period. Eat more meat and less carbon water. 400 grams of black pig meat just one plate. Recently bought a lot of black pork. Meat stuffing, elbows, meat There are many kinds of products. This one doesn't need to be cut by yourself. It's a good news for lazy people.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Rinse the black pork shreds with water and put them into the plate.
Step3:Add shredded ginger, cooking wine, soy sauce and egg white and mix well. Marinate for about 20 minutes.
Step4:Clean the bean skin, remove the root of shallot, wash the coriander, peel the carrot, shred it and blanch it. Fold the bean skin in half. Then put the coriander and carrot in one end.
Step5:Then roll it up into a cylinder.
Step6:Then cut the scalpel into 1.5 to 2 cm segments.
Step7:Put it evenly in the plate.
Step8:Heat the wok and pour in the cooking oil. Put in the marinated black pork shreds.
Step9:Stir well. Put in sweet sauce, salt and sugar.
Step10:Continue to stir fry evenly. Add water starch and stir well before leaving the pot.
Step11:Just dish.
Cooking tips:Olivia food record-1. Wash the black pork shreds, control the water content and then marinate them. 2. The bean skin should be properly rolled to prevent looseness. 3. Black pork shreds are soft and tender. Don't fry for too long. There are skills in making delicious dishes.
