Chinese Food
Shredded pork with Beijing sauce
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I've loved to eat shredded pork with Beijing sauce since I was a child. It's mainly the sauce taste that brings us endless aftertaste. Ha ha ~ I accidentally ordered this traditional dish in a restaurant. It was actually served with tofu slices. It made my eyes bright. It's not only meat, but also tofu slices. It's like eating Beijing roast duck. It's not as greasy as eating alone. It's in your mouth. It also has a layer of soybean flavor. The taste buds are enriched. Go home and try it on your own. It's good. This can also be used as a reunion dish on the dinner table.
Cooking ingredients
Cooking Steps
Step1:Cut pork tenderloin into shreds. Add some cooking wine, water lake powder, ginger slices and grasp them together. Take an empty bowl. Pour in soy sauce, a spoonful of soy sauce, and a proper amount of white sugar (note - there is no sweet sauce at home, so I use soy sauce and soy sauce instead) and mix them into a sauce for standb
Step2:Pour some oil into the pan. After the oil is hot, pour in the shredded meat. Use chopsticks to fry . When the meat is fried, you can't see the raw meat. Pour in the sauce. Now you can use a shovel
Step3:If you want to taste salt, add some salt. I feel like it's just right without sal
Step4:Start the pot. Fill the plate.
Step5:It's delicious.
Cooking tips:It's better to use a non stick pan with a flat bottom to make this Beijing sauce shredded pork. In this way, the shredded pork won't paste the pan. Stir the shredded pork with chopsticks when frying. It's good for dispersing the shredded pork without sticking together. There are skills in making delicious dishes.
