Chinese Food
[micro rabbit recipe] has a strong sauce. Shredded pork with Beijing sauce
(93038 views)![[micro rabbit recipe] has a strong sauce. Shredded pork with Beijing sauce](https://cp1.douguo.com/upload/caiku/0/f/e/yuan_0f6ebdb332255919d3fd218586894a1e.jpg)
A dish you can often eat in a restaurant. Shredded pork with Beijing sauce. Usually when we eat it, we wrap it in spring roll skin or bun. The shredded meat wrapped in rich sauce and the thin shredded green onion have a unique flavor.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Cut the tenderloin into 3 mm thick slices. Then cut into 3 mm wide filaments.
Step3:Put the shredded meat into cold water and soak it. Let the shredded meat disperse. It won't stick together when frying.
Step4:Remove the water from the soaked shredded meat. Pour in 1 egg white, 1 tablespoon salt and a little dry starch. (it can lock in the moisture and make the meat tender and chewy.) to make the meat tender, sizing is a key step. It's also a trick.
Step5:You can beat it in one direction to make the shredded meat stronger. It's also to make the shredded meat more chewy.
Step6:First, add some oil to the shredded meat to make it easier to loosen when frying.
Step7:Heat the oil and put in the shredded pork. Stir fry until the shredded pork turns white, then put it in reserve.
Step8:Leave a little oil in the pot. Turn it into a small fire. Pour in a little sweet sauce. Then put some water, 3 teaspoons sugar, 1 teaspoon salt, 1 teaspoon chicken essence, add a little onion and ginger to fry.
Step9:Stir and pour in the fried shredded pork. Stir quickly over high heat. Hang the sauce on each shredded pork.
Step10:Take the white part out of the scallion. Cut the long thin thread. Cut the thin one.
Step11:Put meat and scallion on the skin of spring roll. Roll it up. If the spring roll skin is cold, you can turn it in the microwave for 1 minute. Remember to tear off each spring roll skin first. Otherwise, it will be difficult to tear them when they are hot.
Step12:Make a plate of Beijing sauce shredded pork. You can not only eat it but also roll it.
Cooking tips:1. Put the cut shredded meat into cold water and soak it. Let the shredded meat disperse. It won't stick together when frying. 2. Remove the water from the shredded meat. Pour in 1 egg white, 1 tablespoon salt and a little dry starch. (it can lock in the moisture and make the meat tender and chewy.) to make the meat tender, sizing is a key step. It's also a trick. 3. Hit in one direction for a few times. Make the shredded meat strong. The same is to make the shredded meat chewy. 4. If the spring roll skin is cold, you can turn it in the microwave for 1 minute. Remember to tear off each spring roll skin first. Otherwise, it will be difficult to tear them when they are hot. There are skills in making delicious dishes.
