I still remember going to a restaurant a long time ago and ordering a dish you didn't know before. This is also raw pork chopped with Yasue sauce. The name is similar to Sichuan fragrant fish shreds, but the taste is quite different and the appearance is completely different. Shredded pork in Beijing sauce is more in line with my appetite, which is very in line with the appetite of northerners. It sounds similar to the practice of eating Beijing roast duck. It is what it looks like today after being improved by the Great God of Northeast China. It can be eaten with dried tofu.

Sliced pork sauce is hot, delicious and refreshing. It complements cucumber shreds and onion shreds, and is delicious and greasy. Neither children nor adults can serve this dish, and not many people don't like it very much. This method looks simple, but when you try it, most people don't like it. The most important thing for shredded pork with Beijing sauce is how to make the sauce, but only when the sauce is made will it not feel greasy and have a strong taste. Now share with you the detailed method. You can try it at home to make sure the whole family likes it.

The formula of shredded pork in Beijing sauce: lean meat, shallots, cucumbers, soybean oil skins, ginger slices, cassava starch, egg white, salt, monosodium glutamate, sugar, yellow wine and soy sauce.

1, raw pork must use pure lean meat, moderate tenderloin, chop into small plates, add appropriate amount of cassava starch, egg white and rice wine, grab well and marinate for a while. It smells like fish, and it is getting softer and softer.

2. Prepare shallots, cucumbers and soybean oil skins, cut celery and cucumbers into pieces, and chop the soybean oil skins and put them in the dish for later use. Prepare another small dish in advance, add 80g of light soy sauce, a little salt, a little monosodium glutamate, 0/5g of white sugar/kloc-,and finally add a little water and mix well for later use.

3. Next, cool the pan, pour in the oil, and when the oil is hot, add the raw pork pieces and stir-fry them for fragrance. When frying, roll it with a spoon, stir it, stir it again, and don't touch the pot. Stir-fry until cooked, and then pour it out. After pouring, look at the oil in the pot. If there is less oil left, you will pour more.

Next, I will put the mixed juice in and try to fry it in a pan. When they thicken, I pour the meat slices in and fry them again until the juice is evenly spread on the meat slices. .. it's good. Once you have stocks, you can also enjoy them in large quantities. Put onions, cucumbers and soybean hull on a plate.

The last point of sesame is the bright spot, which greatly increases the appetite at first sight. You can only eat raw minced meat with Beijing sauce, which is not sticky and has a strong taste. Wrapped in birthday cake, it tastes more and more rich and greasy. If you have no appetite, you can have a taste. It is delicious. Let's do something quickly.