Shredded pork in Beijing sauce is a well-known dish, and it is one of the classic representative dishes in Beijing cuisine. When it is made, lean pork is selected as the main material, supplemented by sweet noodle sauce, onion, ginger and other seasonings, and it is cooked by "Sauce explosion", one of the six unique cooking techniques in the north. After the dish is finished, it is moderately salty and sweet, with strong sauce flavor and unique flavor.

Steps of making dishes

Method 1: Ingredients: 344 grams of lean meat, 5 onions, 2 slices of ginger, 2 cloves of garlic, 5 tablespoons of salt 1/2 eggs, raw flour 1 tablespoon, chicken powder 1/3 tablespoons, 4 tablespoons of oil, 3 tablespoons of sweet noodle sauce and cooking wine. step

Sliced pork in Beijing sauce 1. Pork is shredded, then 1 tbsp cooking wine, 1/5 tbsp salt, 1/2 egg whites, 1 tbsp raw flour and 1/3 tbsp chicken powder are added, and then evenly mixed, and marinated/kloc. 2. Wash the onion from head to tail, cut the scallion into filaments, and lay it on a plate for later use; Take 1/3 bowls of clear water, add a little ginger slices and shredded onion and mix well to make onion Jiang Shui. 3. Heat 3 tablespoons of oil, pour in shredded pork and stir-fry until the meat turns white, and set aside; Mix 1/2 tablespoons of raw flour and 3 tablespoons of clear water to make raw flour water. 4. Add 1 tbsp oil, heat it, add 3 tbsps of sweet noodle sauce, stir-fry slightly, add 1/2 tbsps of cooking wine, 1/2 tbsps of chicken powder, 1/3 tbsps of white sugar and onion Jiang Shui, stir well and bring to a boil. 5. Pour in shredded pork and mix well, so that the sauce is evenly wrapped on the shredded pork, and pour in raw flour and water to thicken the sauce to make it thick. 6. Pick up shredded pork and put it in a dish with shredded onion. Mix well and serve.