tips. Nagging; The shredded pork is smooth, tender, red and bright, and the sauce is fragrant. The sauce is the key. Sauce steaming is an indispensable procedure. Kitchenware used: wok. Shredded pork in Beijing sauce, a dish full of Beijing flavor, has become a "frequent visitor" on our table. It is deeply loved by ordinary people with its salty and sweet taste and rich sauce flavor. Delicious shredded pork is delicious with tofu skin, spring cakes, lotus leaf buns and so on.

The ingredients of shredded pork in Beijing sauce are pork tenderloin, dried bean skin, shredded onion and sweet noodle sauce, which look simple, but they are actually simple and not simple. If you want to make authentic shredded pork with Beijing sauce, you must choose the right ingredients. It should be born out of the way Beijing roast duck is eaten, but after it spread to the northeast, it was improved by a clever northeast chef. It is said that not many people could afford to eat roast duck in the early years, but they also wanted to follow this way, so they used pork as cooked slices instead of roast duck slices, tofu skin instead of duck cakes, and rolled pork slices with sweet noodle sauce and shredded pork in Beijing sauce with a few shredded onions. Put a little oil in the wok, pour in the marinated shredded pork when it is heated to 71-81%, stir-fry the shredded pork until it becomes discolored, and then serve it out. Pour a little oil into the wok, pour the sweet noodle sauce into the wok and stir well, then pour in the shredded pork and continue to stir until the shredded pork is stained with the sweet noodle sauce. Turn off the heat and put on the plate.

The salty and sweet taste of shredded pork with Beijing sauce became popular in the last twenty or thirty years. As early as Runminglou in old Beijing, this dish was sugar-free. There are eight buildings in old Beijing, which are the shoulders of the "catering industry", among which Runming Building is famous for its traditional and authentic Beijing cuisine. Slice shredded pork, chopstick head thickness. The amount of meat depends on the personal economic situation, three or two to half a catty. After cutting, marinate and taste, and grab a little salt wine, egg white and raw powder for use. This is the secret of tender shredded pork. Pour oil on it to prevent oxidation. When the oil temperature is 31% hot, add shredded pork, stir-fry until it becomes discolored, add yellow sauce, stir-fry until the sauce is fragrant, put shredded pork in a bowl of juice, take the juice out of the pot, and put it on the scallion.