Shredded pork in Beijing sauce is a Beijing dish. It is a famous snack in Beijing. The main raw material is lean meat, and the seasoning is onion ginger and sweet noodle sauce. In the 1930s, during the Spring Festival, Chen Laohan and his grandson used tofu skin to roll shredded lean meat as roast duck, which is the origin of shredded pork in Beijing sauce. To make shredded pork with Beijing sauce, shred the tenderloin and green onions, and sprinkle with shredded green onions after cooking the shredded pork.

Where is the famous dish of shredded pork with Beijing sauce?

Shredded pork in Beijing sauce is a Beijing dish. It is a special snack in Beijing. The main raw material is lean meat, and the main seasonings are sweet noodle sauce, onion ginger and other seasonings. It is made by a unique cooking method. Its production method adopts the sauce explosion called one of the six explosions. It tastes moderate salty and sweet and has a unique taste.

In the 1930s, Chen Laohan and his grandson lived alone. During the Spring Festival, they used tofu skin to roll lean meat as "roast duck". Later, Sun Tzu became an apprentice of Quanjude, and under the guidance of Chen Laohan, he improved the dishes, which led to the tender and delicious shredded pork in Beijing sauce with strong sauce flavor.

The production method of shredded pork with Beijing sauce is relatively simple. First, clean the tenderloin, and then cut it into silk. Wash the green onion and cut it into shreds, then add oil in the pot, heat it, add the shredded pork, take it out when it turns white, add tomato sauce, sweet noodle sauce and various sauces, stir-fry the shredded pork, pour sesame oil on it, then put the shredded pork on a plate and sprinkle with shredded onion.