Chinese Food
Shredded pork with Beijing sauce
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Sauteed shredded pork in sweet bean sauce is Kwai Sai. -
Cooking ingredients
Cooking Steps
Step1:Take the green onion and cut into sections. Cut into thin slices. Peel ginger and pat it loose. Add some onion shreds and a little water to soak.
Step2:Slice the pork hind leg along the grain first and then cut the thick silk. Mix with a little cooking wine, a little salt and starch. Then add a spoonful of vegetable oil and mix well.
Step3:Cut thousands of skins into small cubes. Blanch them in a boiling pot. Drain the water.
Step4:Heat the pot. Put some oil in it. Put in the shredded meat and scatter it. When it turns white, remove it quickly.
Step5:Put the remaining oil in the pot into the sweet sauce. Add the filtered water of scallion and ginger. Bring to a boil and stir fry it over a small heat. Add a little soy sauce and sugar. Stir until it is thick and frothy.
Step6:Put in the shredded meat and mix well. Let each shredded meat stick to the sauce.
Step7:Put the shredded onion on the plate. Cover the shredded pork with sauce. Put thousands of pieces around. When eating, use thousands of pieces to wrap the shredded onion and meat.
Step8:The taste is tender and slightly sweet. The sauce is full-bodied. The whole family likes it.
Cooking tips:The loin is the best for shredded meat. It's tender without hind legs. If you like to eat raw onion, you can put the onion together with a thousand pieces. There are skills in making delicious dishes.
