Seasoning: 80 grams of sweet flour sauce, 7 grams of cooking wine, 2 grams of monosodium glutamate, 20 grams of sugar, 1 gram of salt, 2 grams of starch, 1 egg, 5 grams of ginger, 150 grams of oil.
Making process: (1) cut the pork into long about 5 cm, 0.3 cm thick, 0.3 cm wide shredded, put into a bowl, add 2 grams of cooking wine, 1 gram of salt, 1 egg, starch 2 grams, scratched, that is, sizing.
(2) cut the white onion diagonally into julienne strips and place them neatly flat on a plate. Ginger slices slightly shoot, and take out 2 grams of shredded green onion with a bowl, add 20 grams of water, soak into the green onion, ginger water.
(3) frying pan on the fire, add 150 grams of oil, when hot, the shredded meat into the frying, to eight mature when removed, placed on a plate to drain the oil.
(4) frying pan on the heat of the oil, add the noodle sauce slightly fried, put onions, ginger water 5 grams, 5 grams of cooking wine, monosodium glutamate, sugar, stirring sweet noodle sauce, to be sugar all dissolved, and the sauce began to become sticky, the shredded meat into the non-stop stir frying, so that the sweet noodle sauce uniformly sticky in the shredded meat.
(5) Place the shredded pork on a plate with shredded scallions, cover the scallions basically, and mix well when serving.
Description: This dish is Shandong flavor, salty and sweet, slightly spicy smell, color jujube red. When cooking, the shredded meat should stick well to the sauce, such as thick sauce is not easy to hang evenly, you can slightly add some sesame oil in the pot, cooking will be easy to hang on.
■ Version 2: Beijing sauce shredded pork
Raw materials: 250 grams of lean pork, 250 grams of white onion, 80 grams of sweet noodle sauce, cooking wine, monosodium glutamate, salt, ginger, starch, 20 grams of sugar, 1 egg, 150 grams of oil.
Practice: 1. Wash the meat and cut into thin shreds, add cooking wine, salt, egg liquid, starch sizing.
2. A few slices of green onion, the rest of the julienne, yard in the dish. Ginger slices slightly patted loose, along with 2 grams of sliced green onions in a bowl, add a small amount of water to make green onion ginger water.
3. pot on the fire, put the oil heating, pour into the shredded meat sliding to eight mature out of the oil. The bottom of the pan oil, add sweet noodle sauce slightly fried, add onion and ginger water, cooking wine, monosodium glutamate, sugar stir-fry, to be sugar stir-fry, sauce becomes sticky when adding shredded meat, stir-fry until the sauce evenly wrapped in shredded meat can be out of the spoon, loaded with shredded green onions in the plate.
Features Savory and slightly sweet, the dish color date red.
■ Version 3: Beijing sauce shredded pork
Raw materials
Tofu 750 grams, 150 grams of minced pork, 1 egg, 20 grams of cooking wine, 1 gram of monosodium glutamate, 5 grams of salt, 15 grams of flour, wet starch
30 grams of green onions, ginger, soy sauce 10 grams each, 100 grams of broth, 50 grams of oil.
Cooking method
1. pork muscle cut into thin julienne, with refined salt, wine, soy sauce, sesame oil marinade for 10 minutes, the green onion cut into thin julienne and spread in the dish;
2. will be the pan after the heat of the pan with 60 grams of lukewarm oil will be soaked cooked shredded meat and fish out;
3. the pan and then 50 grams of oil pouring hot, pour in the sweet noodle sauce, sugar, soy sauce, sesame oil, sautéed, and then add the oil over the good! The meat is stir-fried, can be served on a plate covered with shredded green onions, stir before serving.
Lu Bijiu Soy Sauce Garden is one of the oldest stores in the capital, with a history of more than 400 years. Originally a tavern, it was named "Liubiju" because it followed the ancient Chinese theory of brewing wine, which states that all six methods must be in place. Later, the store added a pickle workshop, the pickles made by the full range of varieties, patterns, sweet, sour, salty, spicy flavors have, the reputation has risen, the owner will specialize in pickles, so far, "Six Biju" yellow sauce, pickles are still the capital's most famous specialties.