Chinese Food
Shredded pork with Beijing sauce
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Beijing sauce shredded pork is a traditional old Beijing flavor dish. It is said that it was specially designed for the guests who came to Beijing but failed to eat the roast duck. Beijing sauce pork shreds are made of pork tenderloin as the main ingredient, supplemented by sauce and other condiments of Beijing Liubiju specialty. They are cooked with one of the six blasts of the unique cooking techniques in the north. The taste is salty, sweet and moderate. The sauce is full-bodied. The tofu skin with the tendons really has a unique flavor.
Cooking ingredients
Cooking Steps
Step1:Wash pork tenderloin and cut it into shreds. Put it into a bowl. Add wine, salt, egg white and starch and mix well.
Step2:Mix a little crude oil after sizing. Refrigerate for 5 to 10 minutes. This will make the meat not stick to the pot and taste tender and smooth.
Step3:Cut the scallion into shreds and put them on the plate. Pat the ginger slices slightly. Put some scallion shreds into a bowl together. Add water and soak into scallion and ginger water.
Step4:Heat the frying pan and add oil. When the oil temperature is 40%, put the shredded meat out of the refrigerator into the pan. When it's cooked, take it out and put it in the pan. Drain the oil.
Step5:Put the oil in the wok. Add the sweet sauce and stir fry slightly. Add the onion, ginger water, cooking wine, chicken essence and sugar. Stir the sweet sauce constantly until the sugar is melted.
Step6:When the sauce starts to stick, put in the shredded pork. Stir constantly to make the sweet sauce evenly stick on the shredded pork.
Step7:Put the shredded pork in the dish with shredded onion. Cover the shredded onion basically. Use the heat of the shredded pork to send out the flavor of the onion. Mix well when eating.
Cooking tips:There are skills in making delicious dishes.
