Chinese Food
Shredded pork with Beijing sauce
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This dish is simple and delicious. It's very popular with our northerners. The authentic way to eat Beijing sauce shredded pork is to spread shredded onion on the bottom of the plate. Mix shredded pork with dried tofu or pancake. I don't like shredded onion. It's served with cucumber and dried tofu. It's not bad. -
Cooking ingredients
Cooking Steps
Step1:Wash tenderloin and set aside.
Step2:Cut the tenderloin into thick shreds. Add 2G wine, 1g salt, 2G starch, 1g egg white, 1g pepper and a little oil. Marinate for 20min. To make the meat smooth and tasty. Add a little oil to prevent sticking.
Step3:Shred the scallion. Slice the ginger. Add 20 grams of clear water. Soak in scallion and ginger water. Soak for 20 minutes.
Step4:Add oil in the pot. Stir fry the shredded meat until it is cooked. Serve.
Step5:Leave some oil in the pan. Stir fry with sweet sauce.
Step6:Add onion and ginger water, sugar and chicken essence. Continue to stir fry the sauce.
Step7:When the sauce is going to be thick, stir fry the shredded pork for several times to make the sauce evenly stick to the shredded pork.
Step8:Cut the dried tofu into four small pieces. Cut the cucumber into small pieces and put the shredded meat in the plate. Steam dried tofu in a steamer for sterilization.
Cooking tips:Marinate tenderloin with seasoning, add starch and egg white, and stir fry until tender and tasty. Add a little oil to the anti stick pot. Stir fry the pork tenderloin in oil. The salt has been added when marinating. The sauce is also salty, so it is not added when stir frying the sauce at the back. I don't like shredded scallion. It's seasoned with ginger and scallion water. Friends who like to eat onions can add some shredded onions. There are skills in making delicious dishes.
