Production materials of shredded pork in Beijing sauce: main ingredients: pork tenderloin 150g, egg 1, cooking wine 20g, monosodium glutamate 1g, salt 5g, starch 30g, onion, shredded ginger, soy sauce 10g and clear soup 100g. Characteristics of shredded pork in Beijing sauce: traditional Beijing-style dishes. Liubiju Sauce Garden is one of the oldest shops in Beijing with a history of more than 400 years. It turned out to be a pub, so it was named "Liubiju" because it followed the principle that the six laws mentioned in China's ancient wine-making theory "Ancient Six Laws" must be complete. Later, the store also set up a pickle workshop, which made a wide variety of pickles, sweet, sour, salty and spicy. So, the shopkeeper became famous, specializing in pickles. Today, as the "six habitats", yellow sauce and pickles are still the most famous specialties in Beijing. Teach you how to cook shredded pork with Beijing sauce, and shredded pork with Beijing sauce is delicious. 1, onion is cut into filaments and spread on a plate for later use; 2. Make secret sweet noodle sauce: 1 bag sweet noodle sauce, 2 tablespoons sesame oil, 2 tablespoons sugar, mix well, cover with plastic wrap, steam in a pot, and boil for 5 minutes. You can make more sauce at a time, seal it and put it in the refrigerator. It can be kept for 2 weeks and can be taken with you. 3. Slicing and sizing pork tenderloin: Step 1, water absorption: First, put salt, soy sauce, monosodium glutamate, pepper/ginger powder into shredded pork tenderloin, add appropriate amount of water, stir evenly with hands or chopsticks, and let stand for about 30 minutes. Remember, be sure to add water, which is about one fifth of the weight of the meat. The smaller the meat, the greater the damage to the fibrous tissue, which will require water. About 30 minutes, you will find that the water is absorbed by the meat, and the meat is a little bigger than when it was just cut, so it is naturally tender. Step 2: add eggs, starch and oil to the delicious pork tenderloin, and add eggs (whole eggs) and starch, which mainly plays the role of water inclusion in it. Generally, it is enough to add an egg to a catty of meat, then add dry starch, add it bit by bit, stir while adding it, grab a handful of shredded pork with your hands, don't let your fingers drip out of water, and then pour some oil into it and stir well. To sum up, the steps are: basic seasoning and water, let stand for 30 minutes, and add eggs, starch and oil. In this way, the shredded pork is cooked. 4, from the oil pan, add a little more oil, after the heat, add the marinated shredded pork, quickly smooth it, and remove the shredded pork for use. Sliced pork must be fast and smooth. Usually, it will change color within 1 minute, and it can be fished out as soon as it changes color. This is the second secret of tender shredded pork. 5. Leave a little oil in the pan, stir-fry Jiang Mo until fragrant, then add 2 tablespoons of secret sweet noodle sauce and 1 tablespoon tomato sauce, stir-fry until fragrant. 6. Then add the smooth shredded pork, stir it quickly for a few times, then put it on a plate covered with shredded onion and stir it before eating.