Ingredients: 300g pork tenderloin.

Accessories: 0/5g of sweet noodle sauce/kloc-,one onion, 20g of cooking wine, a handful of starch, one egg, 5g of oyster sauce, 5g of soy sauce and 5 pieces of bean curd skin.

Production steps of shredded pork with 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, then cut it into shreds, so that the shredded 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 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 up, and then add a little starch water and stir well for later use.

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

The fifth step is to boil the oil, and don't feel bad about the oil. When the oil temperature is 50% hot, put the shredded pork into the oil pan and pull it away with chopsticks. Remove the shredded pork after it turns white 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 then collect the juice and take it out of the pot.

Step 7: Stir-fried shredded pork can be poured into the dish just set. People who like shredded cucumber and shredded radish can also eat some, right? Pick up the bean curd skin, add the shredded onion, eat some shredded pork, roll it tightly and let it go. It's 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, it still requires high details. Especially when frying shredded pork, you must be careful not to fry shredded pork to the end, otherwise the taste will be greatly affected when cooking, and there will be a mushy taste when cooking, which is almost equal to failure.