I still remember going to a restaurant a long time ago and ordering a dish that you didn't know before. This is also raw pork chopped with Yasue sauce. The name is similar to Sichuan fragrant shredded fish, 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 people in the north. It sounds similar to the practice of eating Beijing roast duck, which was improved by the Great God of Northeast China and turned into today's appearance, and can be eaten with dried bean curd.

Sliced pork sauce is hot, delicious and refreshing. It complements shredded cucumber and scallion, and is delicious and greasy. This dish, no matter children or adults, can't be put on the table, 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 about shredded pork in Beijing sauce is how to make sauce, but only when the sauce is being made will it not feel greasy and have a strong taste. Let's share with you the detailed methods now. You can try them at home to make sure that the whole family likes them. Sauté ed pork in Beijing sauce

Recipe: lean pork, shallots, cucumber, soybean oil skin, ginger slices, tapioca starch, egg white, salt, monosodium glutamate, sugar, rice wine and soybean sauce

1. Raw pork must be made of pure lean meat, and the tenderloin is suitable. Chop small plates, add appropriate amount of tapioca starch, egg white and rice wine, and marinate well 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 on the dish for reservation. Prepare another small plate in advance, add 8 grams of soybean sauce, a little salt, a little monosodium glutamate and 15 grams of white sugar, and add a little water at the end, mix well and set aside.

3. Next, cool the pan, pour in the oil, and wait until the oil is hot, add the shredded raw pork and stir-fry until fragrant. When frying, roll it with a spoon, fry it, and stir it again without touching the pot. Stir-fry until cooked, then pour it out. After pouring, look at the oil in the pot. If there is less oil left, you will pour more.

4. next, I will put the prepared juice in and try to fry it in a pan. When they thicken, I pour the meat slices and fry them again until the juice is evenly spread on the meat slices. .. it's fine. Once you have the stock, you can also take it out of the pot and enjoy it in large quantities. Put onion, cucumber and soybean oil skin on the dish.

in the end, a little sesame is a bright spot, and at first glance, my appetite is greatly increased. You can only eat raw minced pork with Beijing sauce, which is not sticky and has a strong taste. Wrapped in a birthday cake, it tastes more and more rich and greasy. If you have no appetite, you can try a bite. It's delicious. Let's do something quickly.