Steps
Shredded Pork with Peking Sauce
Shredded Pork with Peking Sauce
1. Shred pork, add 1 tablespoon cooking wine, 1/5 tablespoon salt, 1/2 egg white, 1 tablespoon cornstarch, and 1/3 tablespoon chicken broth powder, and marinate for 15 minutes.
2. Remove the head and tail of green onion, cut the white onion into thin julienne strips, and spread on a plate. Take 1/3 bowl of water, add a few ginger slices and green onion strips and mix well to make green onion-ginger water.
3. Heat 3 tablespoons of oil, stir-fry the shredded pork until the meat turns white, then remove from the pan and set aside; mix 1/2 tablespoon of cornstarch with 3 tablespoons of water to make cornstarch water.
4. Heat 1 tablespoon of the oil, add 3 tablespoons of the sweet noodle sauce, stir-fry, add 1/2 tablespoon of the cooking wine, 1/2 tablespoon of the chicken broth mix, 1/3 tablespoon of the sugar, and the scallion-ginger water, and bring to a boil.
5. Pour in the shredded pork and mix well so that the sauce coats the shredded pork evenly. Pour in the cornstarch water to thicken the sauce and make it thick.
6. Serve the shredded pork on a plate with shredded scallions. [3]
Practice 2
Ingredients
400g pork tenderloin, 1 sheet dried tofu, 1 egg white, 1 cucumber, 50g shredded green onion, 150g sweet flour sauce, 30g oil, 10g soy sauce, 5g cooking wine, 3g cornstarch, 3g sugar.
Steps
Shredded Pork in Beijing Sauce
Shredded Pork in Beijing Sauce
1. Wash and shred the pork loin, add egg white, soy sauce, cornstarch and cooking wine to the shredded pork and mix well; cut the dried bean curd into small cubes.
2. Add oil to the pan, heat it up and add the shredded pork and slide it quickly, then fish it out immediately after the meat turns white.
3. Leave a moderate amount of oil in the pan, heat over high heat, add the sweet noodle sauce, sugar, change to low heat and stir-fry with a spatula, stir-fry until the sauce smells fragrant and bubbles, change to high heat and add the shredded pork and stir-fry until it tastes good.
4. Put the stir-fried shredded pork on a plate, put small cucumber segments and shredded green onions on top, and serve with dried tofu. [4]
Practice 3
Ingredients
400g of pork tenderloin, 80g of sweet noodle sauce, 5g of cooking wine, 2g of monosodium glutamate (MSG), 20g of sugar, 1g of salt, 2g of cornstarch, 1 egg, 150g of oil, 5g of ginger.
Steps
Shredded Pork in Beijing Sauce
Shredded Pork in Beijing Sauce
1. Shred the pork and put it into a bowl with wine, salt, egg and starch, that is, to be battered;
2. Cut the white scallion diagonally and put it on a plate. Ginger slices slightly shoot, take the green onion silk with a bowl, add water, soak into the green onion ginger water;
3. frying pan on the fire add oil, cook the shredded meat into the frying scattered, fried until cooked, remove, and put in a dish filtered dry oil;
4. frying pan on the fire put oil, add the sweet noodle sauce slightly stir-fried, put the green onion ginger water, cooking wine, monosodium glutamate, sugar, stirring the sweet noodle sauce, to be sugar all melted, and the sauce began to When the sugar melts and the sauce starts to stick, put the shredded meat into the stir-fry, so that the sweet noodle sauce is evenly coated in the shredded meat;
5. Put the shredded meat in a plate with shredded green onion, cover the shredded green onion basically, and mix it well when you serve it. [5]
Practice 4
Ingredients
Pork tenderloin, scallions, cucumber, bean curd, sweet flour sauce, sugar, sesame oil, soy sauce, cooking wine, egg white, cornstarch, scallions and ginger.
Steps
Shredded Pork in Beijing Sauce
Shredded Pork in Beijing Sauce
1. Slice the pork tenderloin into thin strips, add salt, soy sauce, pepper, cooking wine, and cooking oil, mix well, and marinate for 20 minutes.
2. Cook the bean curd in boiling water for 3 minutes and remove from the pot, remove the white onion and cut into thin strips, and cut the cucumber into strips.
3. Pour the sweet noodle sauce into a bowl, add sugar, sesame oil, green onion and ginger water and mix well. Add egg white and cornstarch to the marinated shredded meat and mix well.
4. pan on the fire a little oil heat, pour into the marinated shredded meat, quickly scattered, stir-fried until the shredded meat discoloration sheng out. The pan is left with a little oil, pour in the sweet noodle sauce and stir-fry well.
5. Stir-fry evenly, pour in the fried shredded meat and stir-fry, until all the shredded meat evenly coated with the sauce can be. [6]
Practice 5
Ingredients
Tenderloin, cooking wine, egg white, dry cornstarch, scallions, salad oil, tomato sauce, oyster sauce, sweet noodle sauce, sesame oil.
Steps
Shredded Pork in Beijing Sauce
Shredded Pork in Beijing Sauce
1. Cut the pork loin into 3mm-thick slices, then into 3mm-wide julienne strips. Put it into a bowl, mix in the cooking wine, pour in the egg white of half an egg, mix well, then mix in the dry starch, mix well and marinate for 10 minutes.
2. Remove the green part of the green onion, take only the white part of the green onion, wash it and cut it into 4 cm long sections, then cut it in half and cut it into thin julienne strips, put it into a plate and arrange it.
3. Pour the oil into the pan and heat to 80%, then pour in the shredded pork and use a spatula to quickly disperse the meat, stir-fry until the meat changes color, then pull out and set aside.
4. pot to stay a little low oil, reduce the heat to low, pour in the tomato sauce, then pour oyster sauce, and finally pour in the sweet noodle sauce, stirring and pouring into the fried shredded meat back into the pot, change to high heat and quickly stir-fry, so that each shredded meat are hanging on the sauce, drizzle a bit of sesame oil before leaving the pot, you can