Ingredients: 300g pork tenderloin.

Accessories: 0/5g of sweet noodle sauce/kloc-,one green 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.

Steps of shredded pork in Beijing sauce

Step 1: I chose tenderloin, so I must not feel bad about 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 add a little starch water to stir evenly 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 bean curd skin into 8 squares, and then blanch it with hot water. It is best to choose a thin tofu skin, then fold it into a triangle and put it on the plate. Of course, you can also choose cucumber strips.

Step five, boil the oil in the pot, don't feel bad about the oil. When the oil temperature is 50% hot, add shredded pork and slide it into the pot, then pull it away with chopsticks. After the shredded pork turns white, take it out and control the oil for 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, the sauce will be evenly wrapped on the shredded pork, and the juice will be taken out of the pot.

Step 7: Stir-fried shredded pork can be poured into the dish just set. Those who like shredded cucumber and shredded radish can also have some? Pick up the bean curd skin, add shredded onion, have 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.