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How to fry shredded pork in Beijing sauce
Shredded pork with Beijing sauce is a famous snack. This dish takes lean pork as the main raw material and is cooked with "Sauce Explosion", one of the six unique cooking techniques in the north. After cooking, the dish is moderately salty and sweet, with strong sauce flavor and unique flavor. The following is a brief introduction to the production method of this kind of shredded pork with Beijing sauce.

Ingredients of shredded pork in Beijing sauce: pork tenderloin 400g, sweet noodle sauce 80g, cooking wine 5g, monosodium glutamate 2g, sugar 20g, salt 1g, starch 2g, egg 1g, oil 150g and ginger 5g.

The practice of Beijing sauce shredded pork;

1. Pork is shredded, put into a bowl and mixed with cooking wine, salt, eggs and starch, which is sizing.

2. Slice the onion obliquely and put it on a plate. Slice ginger, put shredded onion into a bowl, add water and soak it in onion ginger water.

3, wok fire refueling. When it is cooked, put the shredded pork into the stir-fry dish, take it out after it is cooked, and drain it in a plate.

4. Put the oil in the wok, add the sweet noodle sauce and stir-fry slightly, add the onion Jiang Shui, cooking wine, monosodium glutamate and sugar, and continue to stir-fry the sweet noodle sauce. When all the sugar melts and the sauce starts to become sticky, put the shredded pork in and stir it constantly, so that the sweet noodle sauce can be evenly stained on the shredded pork.

5. Put the shredded pork on a plate with shredded onion, basically cover the shredded onion, and mix well when eating.

Edible value:

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness. Pork tenderloin is rich in high-quality protein and relatively low in fat and cholesterol, which can be eaten by the general population.