Shredded pork with Beijing sauce was originally a palace dish from Kyoto. Because of its unique flavor, it was widely spread all over the country. Shredded pork with Beijing sauce was better than dinner burritos, and it was widely known in the northern region. The meat slices made in soybean sauce are sweet and fragrant, because the local sweet noodle sauce is all formulated from Kyoto, and the taste is not too different. The shredded pork with Beijing sauce is preferably made of tenderloin and cooked with soybean sauce. When eaten with scallion and bean curd, it tastes sweet and salty, with strong sauce flavor and unique flavor. Soybean sauce is the best choice for shredded pork with Beijing sauce. The main material is pork tenderloin (pork tenderloin without fat is ok). Cut pork tenderloin or tenderloin evenly into 0.3~0.5Cm thick meat, and fry it in oil for about 5 cm. Add a proper amount of cooking oil (blended oil) to the bottom pot, bring to a boil, pour it into soybean sauce, mix the oil and soybean paste evenly, and heat it until it bubbles.

Pour in the fried shredded pork, stir well in a cold pot, and put it on a plate. Cut the dried tofu slices (if the spiced tofu slices taste slightly worse) into a grid of about 7 cm, then cut the leek (about 15~20 cm above the bottom of the leek) into flocs, and serve them on another plate with shredded pork in Beijing sauce when eating, which is very delicious. Shred the tenderloin, and marinate a small amount of cassava starch eggs for a while. Cool the soybean oil skin in water, and shred the green onions. Soybean sauce and dried yellow sauce 2: 1 mixed with sesame oil. Warm and smooth, slice the meat, scoop up the pink and white meat, then stir-fry the sauce until it is thick and shiny, stir-fry the meat, and take the pot with the sauce. Spread the sliced pork with Beijing onion on the soybean oil skin, roll it up and let go of the cooking. It can be so delicious that you can't even drink Moutai. As a well-known Beijing dish, shredded pork in Beijing sauce is cooked by most households. Generally, every family has its own "recipe" for this dish.

Going out to eat when I grow up, no matter how good the restaurant is, it is not as delicious as the one cooked by my mother. But in the end, the sauce of shredded pork with Beijing sauce is generally based on soybean sauce. In the shredded pork with Beijing sauce, which you like, the delicious sauce should be stir-fried by soybean sauce. Generally, after the oil is heated, add ginger foam and stir-fry, and then add soybean sauce to stir-fry. Leave a small amount of residual oil in the pot, and stir-fry ginger foam and onion segments in the pot to make a fragrance. After the fragrance comes out, add 60 grams of soybean sauce and 5 grams of white sugar, simmer slowly with slow fire, and cook the juice until it is red and bright. When the fragrance of sweet and spicy sauce comes out, add 10 grams of rice wine and 3 grams of soy sauce when it begins to bubble, and simmer slowly with slow fire while stirring again.

Just stir the sliced meat and juice evenly, and pour 20 grams of pepper oil before cooking. Shredded pork in Beijing sauce is a traditional famous dish of Beijing time-honored brand. Shredded pork in Beijing sauce is a delicious food, usually eaten with soybean oil skin or pancake rolls. Shredded pork in Beijing sauce is moderately sweet and salty, with strong sauce flavor and unique taste, which is favored by everyone. The shredded pork with Beijing sauce also has the functions of nourishing yin and recuperating, nourishing yin and nourishing blood, maintaining health and recuperating, and recuperating from severe anemia. Raw pork is rich in protein, and carbohydrates and vitamin B tablets have many benefits to human health. Eating more pork can promote the body's metabolism and accelerate the production of inorganic sugar in the human body.