Shredded pork in Beijing sauce is a famous snack. This dish is made of lean pork as the main ingredient and cooked with "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. Here is a brief introduction on how to make this shredded pork with Beijing sauce.

Ingredients of shredded pork in Beijing sauce: pork tenderloin 400g, sweet noodle sauce 80g, cooking wine 5g, monosodium glutamate 2g, sugar 20g, salt 1 g, starch 2g, egg 1 a, oil150g and ginger 5g.

The practice of shredded pork in Beijing sauce:

1, cut pork into shreds, put it in a bowl, add cooking wine, salt, eggs and starch and mix well, which is sizing.

2. Cut the scallion obliquely into silk and put it on the plate. Slice ginger slightly, put shredded onion in a bowl, add water, and soak into onion Jiang Shui.

3, the wok is fired and refueled. After it is cooked, put the shredded pork into the stir-fry, take it out when it is cooked, and put it on the plate to drain the oil.

4. Put oil on the wok, add the sweet noodle sauce and stir-fry slightly, add the onion Jiang Shui, cooking wine, monosodium glutamate and white sugar, and stir-fry the sweet noodle sauce continuously. When all the white sugar melts and the sauce starts to become sticky, put the shredded pork into it and stir-fry it continuously, so that the sweet noodle sauce is evenly stained on the shredded pork.

5. Put the shredded pork in a dish with shredded onion, basically cover the shredded onion, and mix well when eating.

Edible value:

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness. Pork tenderloin is rich in high-quality protein and relatively low in fat and cholesterol, which can be eaten by the general population.