Material preparation

Ingredients: pork tenderloin 3g

Accessories: 15g sweet noodle sauce, 2g green onion, 2g cooking wine, a handful of starch, 5g egg, 5g oyster sauce, 5g soy sauce and five pieces of bean curd skin

Steps of shredded pork in Beijing sauce

Step 1, I chose tenderloin. Then clean the shredded pork with clear water

Step 2, put the cleaned shredded pork into a bowl, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce and an egg white, stir and marinate for 1 minutes, 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 be dehydrated and not so tender to eat

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 refresh it, then add a little starch water and stir it evenly for later use

Step 4, shredded pork with Beijing sauce is not only a feast for taste, but also has a certain impact on vision, so it is very important to set the plate. First, cut the tofu skin into pieces. Then blanch with hot water. It's best to choose a thinner tofu skin, then fold it into a triangle, put it on a plate, and put the chopped green onion aside. Of course, you can also choose cucumber strips.

Step 5, take out the pan and burn oil, and don't feel bad about the oil. When the oil temperature is 5% hot, add shredded pork and slide it into the pan. You can use chopsticks to pull it apart, and then take it out and control the oil for later use < Add a little bit of water, add shredded pork after the water boils, stir-fry over high fire, and the sauce will be evenly wrapped on the shredded pork. Take the juice out of the pan

Step 7, pour the fried shredded pork into the dish just set. Those who like shredded cucumber and radish can also have some, right? Pick up the bean curd skin, put the shredded onion in it, have some shredded pork, roll it tightly, and let it go. 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.