Chinese Food
Shredded pork with Beijing sauce
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When it comes to Beijing sauce shredded pork, I think of interesting things about Dad. Once I wanted to make shredded pork with Beijing sauce. Let dad cut the shredded pork for me. I forgot how thick it was to be cut. As a result, he cut it even thinner than potato shreds. I can't laugh. I said that he wanted to show his knife skills. I wanted us to praise him. I used the wrong place. I made my mother laugh. Dad's Dao skill is really powerful. I can't catch up with him even if I clap my horse. Let's have a look at my shredded meat and onion.
Cooking ingredients
Cooking Steps
Step1:Sliced tenderloin. Not too thin. Mix with cooking wine and water starch. Marinate for 10 minutes.
Step2:Cut the shallots into shreds and put them on the plate.
Step3:Sauce - 1 tablespoon soybean paste, 2 tablespoons sweet noodle paste, 1 / 2 teaspoon tomato paste, a little oyster sauce, a little sugar. Mix with a little water.
Step4:Put a little more oil in the pot. When it is 30 or 40% hot, the meat will be smooth and loose. When it is completely discolored, drain the oil.
Step5:Saute ginger with the remaining oil in the pot.
Step6:Pour in the sauce. Stir fry until the sauce is thick and fragrant.
Step7:Put in the shredded pork. Stir fry until each shredded pork is covered with sauce. Put it on the onion.
Cooking tips:1. The shredded meat should not be cut too thin. Otherwise, it will be easy to fry. 2. A little ketchup in the sauce can make the taste more layered. 3. Keep a small fire when frying sauce. There is a lot of starch in the sauce. It's easy to fry and paste when the fire is big. There are skills in making delicious dishes.
