Chinese Food
Shredded pork with Beijing sauce
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This Beijing sauce shredded pork. It has a strong sauce flavor. It's tender and smooth. It's mixed with noodles and congee. It's four in one. It's very versatile. However, the favorite way of eating for children at home is Beijing sauce shredded pork with lotus leaf cake. I like to look at the children at the dinner table. Carefully spread the lotus leaf cake in Jidi. Wrap the shredded meat with strong sauce in it. Match it with the clear green silk. Open it with relish and laugh at me occasionally. It's lovely to enjoy the delicious food...
Cooking ingredients
Cooking Steps
Step1:Clean and cut the scallion white. Cut the scallion white section vertically to the center of the scallion. Remove the solid part in the middle. Unfold and stack the scallion white and cut it into even thin filaments. Soak the scallion white silk in the cool white water and float it out. Screw it to control the water content and lay it on the bottom of the plat
Step2:Wash and shred the pork tenderloin. Mix with a little salt and 1 tsp of water lake powder. Add 1 tsp of sesame oil and mix well. Take a small bowl. Mix the seasoning - a little salt, 1 tsp of sugar, 1 tsp of soy sauce, a proper amount of cooking wine, 2 tsp of water lake powder and 23 tsp of high soup. Heat the wok. Add some oil. Warm the oil and then add the shredded meat. Stir the shredded meat over medium and small heat
Step3:Use a spatula to move the shredded meat to the side of the pot. Add 1 spoon of sweet noodle sauce, add 1 spoon of cooking wine, mix it up and pour it into the center of the pot. Stir fry the sauce until fragrant
Step4:Stir fry the shredded meat and the pasta sauce evenly. Stir and slowly pour the sauce into the small bowl. Stir evenly the materials in the pot and turn to the big fire to collect the sauce. Spread the shredded meat on the shredded green onion. Mix well when eating.
Cooking tips:Cut the scallion white according to the required length. Cut the scallion white section vertically to the center of the scallion. Remove the solid part in the middle. Add two or three sections of scallion white and cut them again. Then cut the thin and even scallion silk. If you want to spread the scallion silk on a plate, you can make a small roll. Soak the cut scallion white silk in the cool white open and float it a little, and then take it out. Twist it a little to control the water content. The ginger silk and scallion silk in the roll are also The same is true. There are skills in making delicious dishes.
