Ingredients: 300g pork tenderloin.

Accessories: 15 grams of sweet noodle sauce, one green onion, 20 grams of cooking wine, a handful of starch, one egg, 5 grams of oyster sauce, 5 grams of soy sauce and 5 pieces of bean curd skin.

Steps of shredded pork in Beijing sauce

Step 1: I chose tenderloin, so I must not feel bad about the meat. Remove all the skin and fat, cut it into pieces along the texture of pork, then fold it like shredded potatoes, and then cut it into shreds, so that the cut silk looks better, and then wash it with clear water.

Step 2: Put the cleaned shredded pork into a bowl, add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce and an egg white, stir evenly and marinate for 10 minute, then add two spoonfuls of starch and stir evenly for later use. There is no need to add salt when curing meat, otherwise the meat will dehydrate and taste less tender.

Step 3: Dilute the sweet noodle sauce with a little water. You can add half a spoonful of salt, add a little oyster sauce to freshen it up, then add a little starch water and stir it evenly for later use.

Step 4: shredded pork in Beijing sauce is not only a feast for the taste, but also has a certain impact on the vision, so it is very important to set the plate. First, cut the bean curd skin into 8 squares, then blanch it with hot water. It is best to choose a thinner bean curd skin, then fold it into a triangle and put it on the plate. Of course, you can also choose cucumber strips.

Step 5, boil the oil from the pan, and don't feel bad about the oil. When the oil temperature is 50% hot, add shredded pork and slide it into the pan, which can be pulled open with chopsticks. When the shredded pork turns white, take it out and control the oil for later use.

Step 6, leave a little base oil in the pot, stir-fry the onion and ginger until fragrant, add the prepared sauce, add a little water, add the shredded pork after the water boils, stir fry over high fire, and the sauce will be evenly wrapped on the shredded pork, and collect the juice and take it out of the pot.

Step 7: Stir-fried shredded pork can be poured into the dish just set. Those who like to eat shredded cucumber and shredded radish can also have some, right? Pick up the bean curd skin, put in shredded onion, have some shredded pork, tightly roll it, let it go and eat, it's very fragrant and delicious.

Summary of shredded pork in Beijing sauce

Through the above steps, I believe many people have a deeper understanding of the practice of shredded pork in Beijing sauce. In fact, although this dish is simple, the requirements for details are still relatively high, especially when frying shredded pork, we must be careful not to fry shredded pork to the bottom, otherwise the taste will be greatly affected when cooking, and there will be a kind of mushy taste when cooking, which is almost equal to failure.